How to Make It
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.