Recipes and Cooking Old-World Chicken 5.0 (1) Add your rating & review Looking for tasty chicken recipes? You've come to the right place! You can make this homemade chicken in right in your slow cooker, and it's loaded with tasty ingredients like carrots, peas, and a dash of red wine. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 5, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Cameraworks, LTD Prep Time: 30 mins Slow Cook Time: 6 hrs Total Time: 6 hrs 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 slices bacon 1 teaspoon whole juniper berries 3 medium carrots, cut into 1/2-inch pieces ¼ cup coarsely chopped celery ¼ cup chopped shallots (2 medium) or onion 2 ½ - 3 pound meaty chicken pieces (breast halves, thighs, and drumsticks), skin removed ½ cup chicken broth ¼ cup dry red wine or port 2 tablespoon quick-cooking tapioca 1 ½ teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 cup frozen peas 2 tablespoon red currant jelly 2 cup hot cooked rice Directions In a small skillet cook bacon over medium heat until crisp. Remove bacon and drain on paper towels. Crumble bacon; set aside. For a spice bag, place juniper berries in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean cotton string. In a 3 1/2- to 5-quart slow cooker combine carrots, celery, shallots, and spice bag. Add chicken. Sprinkle with crumbled bacon. In a small bowl combine broth, wine, tapioca, dried thyme and rosemary (if using), salt, and pepper. Pour over mixture in cooker. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours or until chicken is tender. Using a slotted spoon, transfer chicken and carrots to a serving platter; cover and keep warm. If using low-heat setting, turn to high-heat setting. Stir in peas and, if using, fresh thyme and rosemary. Cover and cook for 5 minutes more. Remove and discard spice bag. Skim fat from broth mixture. Stir in currant jelly. Pour broth mixture over chicken and carrots. Serve with hot cooked rice. Rate it Print Nutrition Facts (per serving) 468 Calories 11g Fat 43g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 468 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 120mg 40% Sodium 508mg 22% Total Carbohydrate 43g 16% Total Sugars 11g Protein 45g Vitamin C 10.8mg 54% Calcium 61mg 5% Iron 3.3mg 18% Potassium 659mg 14% Folate, total 44.8mcg Vitamin B-12 0.5mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.