Slow-Cooker : Chicken with Bacon, Mushrooms, and Onions

Ingredients

• 0.5 pound bacon diced sliced
• 4 pound meat from a rotisserie chicken 
• 2 tablespoons cornstarch 
• 0.5 cup cooking wine dry white dry (or)
• 3 sprigs rosemary dried fresh (or 1 tablespoon rosemary leaves)
• 6  garlic cloves chopped
• 1 teaspoon kosher salt 
• 1 cup onions white frozen thawed
• 0.3 cup water 
• 0.5 pound mushrooms white

Equipment

• frying pan
• sauce pan
• slotted spoon
• slow cooker

Directions

1. Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker.
2. Pour off all but a light coating of fat from the skillet.
3. Add the chicken and brown over medium-high heat; transfer to the cooker.
4. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours.
5. Transfer the chicken, bacon, and vegetables to a platter; keep warm.
6. Pour the sauce into a small saucepan.
7. Combine the water and cornstarch; stir it into the sauce.
8. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
9. Pour over the chicken.