Coq Au Vin
Source: Rival Crock-Pot Stoneware Slow Cooker Recipe Booklet

5 bacon slices, diced
2/3 cup sliced green onions
2 1/2-pound broiler-fryer chicken, cut up (or 3 chicken breasts, halved)
4 to 6 small white onions, peeled
1/4 pound whole mushrooms
6 to 8 small new potatoes
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme leaves
1/2 cup chicken broth
1/2 cup Burgundy wine
Chopped parsley

In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain.

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 garlic in crock pot. Add browned chicken pieces, bacon and green onions, seasonings, and chicken broth.

Cover and cook on Low 7 to 9 hours (High: 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley.