This recipe comes from our friend and guest blogger, Cindy. As a very busy legal assistant, mother and wife, Cindy takes comfort in the fact that, when she gets home, she knows she can have a hot, delicious meal waiting for her. And with this list of flavorful ingredients, I’m sure her family licks the crock-pot clean!
Cindy’s Rosemary and White Wine Crock-pot Chicken
Chicken (one half whole chicken cut up) – I used thighs
2 cups of sliced mushrooms
1 bag of frozen pearl onions – I bought fresh and peeled myself
¾ cup white wine
½ pound bacon
3 sprigs of rosemary
¼ cup water
1 teaspoon Kosher salt
Fry bacon, set aside. Drain most of grease, leaving small amount in pan. Brown chicken in bacon grease (2-3 minutes per side) – DO NOT drain juices from pan. Chop bacon – put in crock-pot. Place chicken on top of bacon in crock-pot. Add wine to pan scraping drippings. Pour over chicken. Add mushrooms, pearl onions, salt, pepper to taste and rosemary sprigs to crock-pot. Cook on low for 6-8 hours on high for 4-5 hours. Serve over white rice or pasta.