Cook the bacon in a large skillet over med/high heat until crisp.Using a slotted spoon, transfer it to a 4 to 6 quart crockpot. Add the chicken to the skillet and brown all over on med high heat. Transfer to crockpot.
Pour the wine into the skillet and scrape up any brown bits; add to the cooker, along with the mushrooms, onions,garlic, rosemary and salt.
Cover and cook on low heat for 6 hours or on high for 3 hours.
Transfer the chicken, bacon and vegetables to a platter, keep warm.
Pour the sauce into a small saucepan.
combine the water and cornstarch, stir into the sauce and heat to boiling, stirring constantly, until the sauce thickens ,about 5 minutes.