Ingredients
3 bacon strips, chopped4 boneless skinless chicken breast halves (4 ounces each)1/2 pound sliced fresh mushrooms1 medium onion, chopped4 garlic cloves, minced1 bay leaf1/3 cup all-purpose flour1/2 cup red wine1/2 cup chicken broth1/2 teaspoon dried thyme1/4 teaspoon pepperHot cooked noodles, optional
Preparation
In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Brown chicken on both sides in drippings over medium heat. Transfer chicken to a 3-qt. slow cooker.
Add the mushrooms, onion and garlic to skillet; cook and stir just until tender, 1-2 minutes. Spoon over chicken; add bay leaf.
In a small bowl, whisk the flour, wine, broth, thyme and pepper until smooth; pour over chicken.
Cover; cook on low until chicken is tender, 5-6 hours. Discard bay leaf. If desired, serve with noodles. Top with bacon.
