Slow-Cooker Smothered Chicken with Bacon & Onions

By carol gorman

Ingredients

• 8 slices OSCAR MAYER Center Cut Bacon, cut into 1-inch pieces
• 2 onions, cut lengthwise in half, then sliced crosswise
• 1/3 cup flour
• 1/2 tsp. pepper
• 1-1/4 cups fat-free reduced-sodium chicken broth
• 8 bone-in skinless chicken thighs (2-1/2 lb.)
• 4 cups egg noodles, uncooked
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1/2 tsp. garlic powder
• 2 Tbsp. chopped fresh parsley

Details

Servings 8
Preparation time 40mins
Cooking time 330mins
Adapted from kraftrecipes.com

Preparation

Step 1

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 2 Tbsp. drippings from skillet. Add onions to reserved drippings; cook 15 to 18 min. or until golden brown, stirring occasionally and adding flour, pepper and half the bacon to skillet for the last minute. Whisk in broth until blended. (Onion mixture will be thick.)

Add chicken to slow cooker; cover with onion mixture. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). About 15 min. before ready to serve, cook noodles as directed on package, omitting salt.

Drain noodles; place on platter. Top with chicken, reserving onion mixture in slow cooker. Mix cream cheese spread, milk and garlic powder until blended. Add to onion mixture; mix well. Spoon over chicken; top with parsley and remaining bacon.