Slow Cooker Coq Au Vin

• 4 tablespoons i can't believe it's not butter! made with olive oil spread
• 8 ounces cremini mushrooms
• 1 1/2 cups pearl onions frozen
• 3 1/2 pounds lb. roasting chicken
• 1 cup dry red wine or beef broth
• 1 cup beef broth
• 1 tablespoon tomato paste optional
• 1 clove garlic coarsely chopped
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme leaves, crushed

1. Melt 2 tablespoons I Can't Believe It's Not Butter!(R) made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and brown mushrooms, stirring occasionally, about 5 minutes. Stir in garlic and cook 30 seconds. Spoon mushroom mixture into slow cooker; add onions.
2. Season chicken, if desired, with salt, black pepper and thyme. Melt remaining 2 tablespoons Mediterranean Blend in same skillet and brown chicken. Remove chicken from skillet; add to slow cooker.
3. Stir flour into pan drippings in skillet with wire whisk. Stir in wine, broth, tomato paste and bay leaf. Pour over chicken. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Remove chicken. Arrange chicken on serving platter, then top with sauce. Serve, if desired, with crusty Italian Bread.

butter, mushrooms, pearl onions, roasting chicken, red wine, beef broth, tomato, garlic, bay leaf, allpurpose, thyme

Taken from www.yummly.com/recipe/Slow-cooker-coq-au-vin-299053 (may not work)