Get ready for the ultimate comfort food experience! Imagine tender, fall-off-the-bone chicken smothered in a decadent sauce of crispy bacon, earthy mushrooms, and melted Swiss cheese. And the secret ingredient? A whole head of garlic that mellows in the slow cooker, infusing every bite with a rich, savory depth without any harshness. This is a set-it-and-forget-it meal that tastes like you’ve been cooking all day. You’ll need a large slow cooker for this one!
Ingredients
• 1 cup / 28 g dried porcini mushrooms
• 6 slices sugar-free bacon
• 3 to 4 bone-in chicken leg quarters, about 3½ pounds / 1.6 kg
• 2 tablespoons / 28 g butter
• 12 ounces / 340 g fresh wild mushrooms, sliced
• 12 garlic cloves, halved
• Salt and pepper, to taste
• ½ cup / 120 ml chicken broth
• ½ cup / 120 g full-fat sour cream
• 1¼ cups / 140 g shredded Swiss cheese, divided
Instructions
1. Place the dried mushrooms in a deep bowl. Pour enough boiling water over to cover, then set aside to reconstitute for 15 minutes.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, about 6 to 10 minutes. Remove the crisp bacon to a plate, let cool slightly, and cut into ½-inch pieces. Set aside.
3. Add the chicken to the bacon drippings in the skillet and cook over medium-high heat until browned on all sides, about 5 to 7 minutes. Transfer the browned chicken to the slow cooker.
4. Add the butter to the remaining drippings in the skillet and melt over medium-high heat. Add the fresh mushrooms and cook, stirring frequently, until they release their moisture and it evaporates, about 5 minutes.
5. Drain the reconstituted porcini mushrooms. Transfer them to the slow cooker along with the sautéed fresh mushrooms. Add the reserved bacon and the halved garlic cloves, and season with salt and pepper. Pour the chicken broth over everything.
6. Cover and cook on Low for 4 to 6 hours, or until the chicken is tender and cooked through. Using a spatula or tongs, carefully lift the chicken pieces out of the slow cooker and arrange them on a deep platter. Cover to keep warm.
7. Stir the sour cream and 1 cup of the Swiss cheese into the drippings and mushroom mixture remaining in the slow cooker. Cover and cook on High for 10 minutes, stirring midway through, until the sauce is hot and creamy.
8. Spoon the creamy mushroom sauce over the chicken on the platter. Garnish with the remaining ¼ cup of shredded Swiss cheese and serve immediately.
Nutritional Information
• Nutrition Per Serving
• CALORIES: 882
• FAT: 68 G (69%)
• NET CARBS: 7 G (3%)
• PROTEIN: 57 G (26%)
Pro Tips
• Wild mushrooms like porcini, chanterelle, or shiitake will give a richer, more earthy flavor. If you prefer, standard white button or cremini mushrooms work beautifully as a substitute.
• Don’t skip browning the chicken! This step creates a deep, caramelized flavor base that you can’t get from just slow cooking.
• For an extra-crispy skin, place the cooked chicken under the broiler for 2-3 minutes before adding the sauce. Watch it carefully to prevent burning.
• Ensure your sour cream is at room temperature before stirring it into the hot liquid. This helps prevent it from curdling and ensures a smooth, creamy sauce.
