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© Meredith Corporation. All rights reserved. Used with permission.
In a 4- to 5-quart slow cooker, combine mushrooms and whole onions. Stir in 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken to cooker.
Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables to keep warm.
For sauce, skim fat from cooking liquid. Measure 1 3/4 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 1 3/4 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, combine 1/4 cup broth and the flour until smooth; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.