8 boneless, skinless chicken thighs
Salt and pepper to taste
3 tablespoons all-purpose flour
4 slices bacon, roughly chopped
3 tablespoons unsalted butter or extra-virgin olive oil, divided
1 (12-ounce) package white or baby bella mushrooms, quartered
2 carrots, chopped
1 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 cup low-sodium chicken broth
1 1/2 cup red wine
2 large sprigs fresh thyme


Season the chicken with salt and pepper on all sides. Dust the chicken with flour; set aside.

Cook bacon until just crisp in a skillet. Drain on paper towels and set aside. If using pre-cooked microwave bacon, cook according to package directions until just crisp. Discard drippings and wipe out skillet with paper towels. Melt 2 tablespoons butter in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Remove from the skillet and set aside again.

Melt remaining 1 tablespoon butter in same skillet. Add the mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Adjust seasonings to taste and serve with your favorite side dishes!

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