Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
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  • 2 star values: 1
  • 1 star values: 0

Now this is a company-worthy slow-cooker dish.  Chicken thighs, bacon, cremini mushrooms, baby carrots, onion, garlic, white wine, English peas, and a dash of fresh lemon juice are just a few of the delicious flavors you'll find in our Chicken with Mushrooms and Wine. It will take just over four and a half hours for this recipe to come together, but only requires 35 minutes of hands-on time. With this winner of a chicken dinner there's no need to be scurrying around the kitchen moments before guests arrive. Just set the slow cooker and let it do its thing. Transfer chicken to a serving platter and top with sauce and chopped fresh flat-leaf parsley for an elegant presentation. 

Southern Living


Credit: Hector Manuel Sanchez

Recipe Summary test

35 mins
4 hrs 35 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with salt and pepper. Place flour in a shallow dish; dredge chicken thighs in flour, shaking off excess.

  • Heat 1 tablespoon unsalted butter and 1 tablespoon oil in large nonstick skillet over medium-high. Add 3 chicken thighs, and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate. Wipe skillet clean, and repeat process with remaining butter, oil, and chicken thighs. Place chicken in a 5 quart slow cooker. Discard drippings, and wipe skillet clean.

  • Add bacon slices to skillet, and cook over medium until crispy, about 5 minutes. Transfer bacon to a plate lined with paper towels to drain; reserve 2 tablespoons drippings in skillet. Add mushrooms, carrots, and onion to skillet, and increase heat to medium-high. Cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Stir in garlic; cook 1 minute. Add wine, and cook, stirring often, until slightly reduced, about 2 minutes. Add broth, and bring to a boil.

  • Pour mushroom mixture over chicken; cover and cook on LOW until chicken is cooked through, about 4 hours. Add peas; cover and cook 5 minutes. Transfer chicken thighs to a serving platter. Skim excess fat from sauce, and discard. Stir in parsley and lemon juice. Spoon sauce over chicken.