Coq au vin is a classic French dish that famously requires a whole bottle of red wine to braise a chicken. It’s wonderful in its own right, but this version offers a delicious twist, using white wine instead of red. The addition of rich cream and succulent mushrooms makes it irresistible.
If you don’t mind putting in a tiny bit of extra work, you can deepen the flavor even more by sautéeing the onions in the bacon fat (after cooking the chicken) until it is soft and beginning to brown, about seven minutes. Add the sautéed onions to the slow cooker along with the mushrooms. Either way, this will be a hit.