Slow-Cooker Smothered Chicken with Bacon and Onion

This Slow-Cooker Garlic Cream Cheese Chicken is the crown jewel of a Weekend Feast. It takes the humble chicken thigh and transforms it into a decadent, French-inspired masterpiece using the "low and slow" magic of your crockpot.
Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 slices bacon cut into 1 inch pieces
  • 2 onions cut lengthwise in half, then sliced crosswise
  • â…“ cup flour
  • ½ tsp black pepper
  • 1 ¼ cups chicken broth
  • 8 bone-in skinless chicken thighs
  • ¾ cup savory garlic cream cheese
  • 4 cups egg noodles uncooked
  • 2 Tbsp chopped fresh parsley

Method
 

  1. Cook and stir bacon in a large skillet on medium heat until crisp. Remove bacon from skillet and drain on paper towels.
  2. Drain all bacon fat but keep 2 Tbsp.
  3. Add onions to drippings in skillet and cook for 15 to 18 minutes or until onions are golden brown, stirring occasionally and adding flour, pepper, and half the bacon for the last minute. Whisk in broth. (onion mixture will be thick).
  4. In the separate skillet heat oil. Place chicken in the hot oil and fry 3 minutes on each side. Remove chicken.
  5. Add chicken to a slow cooker, and cover with onion mixture.
  6. Cook on LOW 4 to 5 hours.
  7. About 15 minutes before ready to serve, cook noodles as directed on the package, omitting salt. Drain noodles, place on a platter.
  8. Transfer chicken to a platter, reserving onion mixture in slow cooker. Stir cream cheese into onion mixture and stir until it melts and combines well.
  9. To chicken with onion mixture, remaining bacon and the parsley.