In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garl ic in CROCK-POT. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and ch icken broth. Cover and cook on Low 6 to 8 hours. (H igh: 3 to 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley. From Rival Crock-Pot cookbook, date unknown
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|Serving Size: 1 Serving (659g)|
|Recipe Makes: 6|
|Calories from Fat: 371 (47%)|
|Amt Per Serving||% DV|
|Total Fat 41.2g||55 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 159mg||49 %|
|Sodium 540.1mg||19 %|
|Potassium 1719.1mg||45 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 45.7g|
|Protein 45g||64 %|
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Calories per serving: 793
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