Chop white part of green onion only. Saute bacon and chopped onion in large fry pan until bacon is crisp. Transfer to crockpot. Wash chicken. Pat dry. Add to pan. Season with salt and thyme. Brown on all sides. Transfer of crockpot. Peel whole onions. Cut a small cross in root end of each. Brown in remaining drippings. Add to crockpot. Pour wine into frying pan, stir to loosen brown bits. Add chicken stock. Stir until dissolved. Pour over chicken. Add garlic. Cover. Cook on low 6-8 hours. Slice mushrooms. Saute in butter. Add to chicken. Turn heat on HIGH. When juices bubble, stir in cornstarch and water which have been blended together. Cook until thickened. Sprinkle with parsley.