3 cups hot cooked mashed potatoes (optional) (optional)
Fresh parsley sprigs (optional)
In a 4- to 5-quart slow cooker combine mushrooms and whole onions. Stir in ½ cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken to cooker.
Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3½ hours.
Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables with foil to keep warm.
For sauce, skim fat from cooking liquid. Measure 1¾ cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 1¾ cups total liquid. Transfer liquid to a medium saucepan. In a small bowl combine ¼ cup broth and the flour until smooth; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.