Chicken Balsamico With Yukon Gold Potatoes

DIRECTIONS

• Put the potatoes in the insert of a 5- to 7-quart slow cooker.
• Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
• Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
• Brown the chicken on all sides, 12-15 minutes.
• Add the rosemary and garlic and saute for 1-2 minutes.
• Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
• Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
• Season with salt and pepper.
• Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.