Ingredients
8
boneless, skinless chicken thighs (about 1 1/2 pounds)
2
cups chicken broth
1
teaspoon salt
1/4
teaspoon pepper
8
ounces pearl onions
6
slices bacon, cooked and crumbled
2
cloves garlic, finely chopped
Bouquet Garni (see note)
1
bag (1 pound) baby-cut carrots
1
pound small whole button mushrooms
2
tablespoons all-purpose flour
2
tablespoons cold water
Preparation
Place chicken in 5- to 6-quart slow cooker. Add remaining ingredients except mushrooms, flour and water.
Cover and cook on low heat setting 8 to 10 hours.
Skim any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and cold water; stir into chicken mixture. Increase heat setting to high. Cover and cook about 30 minutes or until thickened.
