1. In 12-inch nonstick skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; set aside.

2. Meanwhile, in 5- to 6-quart slow cooker, combine mushrooms and frozen pearl onions; set aside.

3. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. In skillet with bacon fat, cook chicken (in 2 batches, if necessary) over medium-high heat until browned, about 10 minutes. Place chicken over vegetables in slow cooker.

4. Discard drippings from skillet. Reduce heat to medium; add onion and carrot, and cook 2 minutes or until onion softens, stirring frequently. Stir in garlic and cook 1 minute. Add wine, tomato paste, and bay leaf; heat to boiling, stirring to dissolve tomato paste. Pour wine mixture and broth over chicken pieces. Cover slow cooker and cook as manufacturer directs, on low 8 hours or on high 4 hours.

5. To serve, discard bay leaf. With large spoon, transfer chicken and sauce to deep platter; sprinkle with bacon.