A few extra steps in this recipe before putting it all to cook, but well worth it for the rich flavor.
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Over medium heat, cook the bacon until crisp and transfer to the crock pot.
Keep the bacon fat and set aside 2 Tablespoons.
Dry chicken with paper towels and season with salt and pepper.
Add bacon fat to a frying pan and heat over medium-high heat. Brown half of the chicken on both sides, about 10 minutes. Transfer to the crock pot.
Add more fat or vegetable oil to the frying pan and saute mushrooms, onion and garlic.
Cook until mushroom are brown, 10-15 minutes.. Stir in wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 5 minutes. Transfer to the crock pot.
Add tomatoes, 1.5 cups broth, thyme, bay leaves and red pepper flakes to crockpot. Cover and cook on low until chicken is tender, about 4 hours.
Transfer chicken to large serving dish. Tent loosely with foil.
Discard bay leaves. Set the crockpot to high. Whisk flour with remaining 1/2 cup broth until smooth. Stir into crockpot. Cover and continue to cook until sauce is thickened and no longer tastes of flour, 15 to 30 minutes longer.
Stir in parsley. Season with salt and pepper to taste. Spoon vegetables and some of the sauce over the chicken. Serve, passing the remaining sauce separately.