Chicken With Bacon, Mushrooms, and Onions

• 12 lb sliced bacon, diced
• 1 chicken, 4-6 lbs cut up (I like just using chicken breasts)
• 12 cup dry white wine
• 12 lb small white mushroom
• 1 cup frozen small whole onions, thawed
• 6 garlic cloves, chopped
• 3 sprigs fresh rosemary (or 1 tbs dried rosemary leaves)
• 1 teaspoon kosher salt
• 14 cup water
• 2 tablespoons cornstarch

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

bacon, chicken, white wine, white mushroom, onions, garlic, rosemary, kosher salt, water, cornstarch

Taken from www.food.com/recipe/chicken-with-bacon-mushrooms-and-onions-462767 (may not work)