In a large skillet over medium-high heat, cook the bacon until crispy. Remove from pan and add to slow cooker, leaving fat in pan. Add bison to the pan and brown on each side, about 4 minutes. Add the bison to the slow cooker.
Add the red wine to the skillet and scrape browned bits. Bring to a boil and let reduce 2 minutes. Add chicken broth, tomato paste, and soy sauce. Whisk in the flour then transfer the sauce to the slow cooker.
Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker and stir. Cook until bison is tender, about 8 hours on high. Remove from slow cooker and garnish with chopped parsley.
This recipe makes a great make-ahead meal. Make a double batch and save some for leftovers.
Use a Pinot Noir for a deep wine taste.
Serve this Slow Cooker Bison Burgundy with a Pear Mojito.