- Portion size 6 servings
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown chicken, in batches. Next fry bacon until crisp. Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
Add onions, garlic, wine, chicken stock, bay leaf, herbes de Provence and salt. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Whisk flour with water; whisk into cooker. Stir in mushrooms and green onions. Cook on high for 15 minutes.
Brown chicken in Dutch oven. Add onions, garlic, wine, stock, bay leaf, herbes de Province and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until chicken is tender. Increase heat to medium. Whisk in flour with water; whisk into Dutch oven. Stir in mushrooms and green onions; cook for 15 minutes.