Slow Cooker Coq Au Vin

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Slow Cooker Coq Au Vin has all the red wine braised chicken flavors with shallots, chicken, garlic, mushrooms and carrots in the classic French dish you love.

Slow Cooker Coq Au Vin has all the red wine braised chicken flavors with shallots, chicken, garlic, mushrooms and carrots in the classic French dish you love.Slow Cooker Coq Au Vin

Slow Cooker Coq Au Vin is the day two of three of my favorite French dishes. Yesterday was Slow Cooker Beef Bourguignon and tomorrow is the final favorite, Slow Cooker French Onion Soup. As a college kid we had a restaurant in the neighborhood that had a three course meal, the first course of which was an option for French Onion Soup or Vegetable Beef Soup (my version is in the Slow Cooker), and Coq Au Vin was always the main course.

French food can come across intimidating to people (it certainly did to me when I was younger) but it doesn’t have to! Great flavors don’t need to take a ton of time in the kitchen.

Classic French flavors like these dishes are fantastic dinner party dishes too! Serve these main courses with crusty french bread, some good butter (I just found that Trader Joe’s has French butter!) and a nice bottle of wine and you have a wonderful evening with friends. Bonus points if you guys wear berets and tie handkerchiefs around your necks.

Where does Coq Au Vin come from?

Coq Au Vin is a classic French dish of red wine braised roosters. The older the rooster the the more tough the meat would become so the more necessary the braise would become. The longer the braise the more tender the chicken would become. In today’s reality most people use fryer chicken pieces, but the braising still makes things incredibly tender.

What kind of wine should I make Coq Au Vin with?

Classically Coq Au Vin is made with a variety of Pinot Noir called Burgundy Wine. These can be expensive, so choose a bottle of Pinot Noir you’d enjoy enough to drink (not the time for two buck chuck) and it will fit the bill perfectly.

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What do you serve Coq Au Vin with?

Coq Au Vin is delicious served with Ultimate Slow Cooker Mashed Potatoes or egg noodles. You can also serve with Parmesan Garlic Crash Hot Potatoes for a less traditional option.

The easiest French Coq Au Vin ever made in your crock pot.

Tips for making this Slow Cooker Coq Au Vin:

  • Don’t overcook the bacon, burnt bacon is bitter and the bacon will not stay crisp in the stew anway. Get a good crisp but don’t stress perfection.
  • Make sure to brown the chicken well but don’t burn the skin, the more brown the more flavor, plus browning the mushrooms and shallots in the chicken fat is very flavorful.
  • Crimini mushrooms add more flavor than white button and shouldn’t be more than a couple cents a pound more expensive. You can use sliced too but cutting in half tends to help them stand out in the end dish better.
  • Pearl Onions are totally classic to the dish and I love them. I used fresh and I made a tutorial for how to peel them quickly.
  • I call for chicken broth in the recipe but I use chicken base in place of stock. I double the strength of it and add it to either water or more stock/broth.

All the classic French flavors of Coq Au Vin with a fraction of the effort!

Tools Used in making this Slow Cooker Coq Au Vin:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. I brown the meat in the insert without losing a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.

Recipe

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Slow Cooker Coq Au Vin

  • Yield: 5 Servings
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Course: Main Course
  • Cuisine: French
Slow Cooker Coq Au Vin has all the red wine braised chicken flavors with shallots, chicken, garlic, mushrooms and carrots in the classic French dish you love.

Ingredients

  • 1 bottle Pinot Noir
  • 8 ounces thick-cut bacon diced
  • 5 chicken thighs skin on and bone-in
  • 1 teaspoon Kosher salt divided
  • 1/2 teaspoon coarse ground black pepper
  • 1 pound crimini mushrooms halved
  • 3 shallots quartered
  • 3 garlic cloves minced
  • 5 carrots peeled and cut into 1 inch chunks
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 pound white pearl onions peeled
  • 2 tablespoons butter unsalted
  • 2 tablespoons flour

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.

  2. Cook the bacon until crisp, then remove.
  3. Season the chicken with half the salt and the pepper.
  4. Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.

  5. Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
  6. Cook for 3 minutes, stir then cook another 3 minutes.

  7. Into the slow cooker add the mushrooms, shallots, garlic, carrots, half the bacon, broth*, rest of the salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine.
  8. Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
  9. In a small bowl mix the butter and flour and add it to the slow cooker and stir.
  10. Cook an additional hour or until thickened.
  11. Top with remaining bacon and stir before serving.

Recipe Notes

Adapted from Canal House Cooking, Vol. 2, by Christopher Hirsheimer & Melissa Hamilton.

*Alternately use a big scoop of Chicken Better than Bouillon like I did in addition to water/stock.

Nutrition Information

Yield: 5 Servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

Save Recipe
Slow Cooker Coq Au Vin has all the red wine braised chicken flavors with shallots, chicken, garlic, mushrooms and carrots in the classic French dish you love.
The easiest French Coq Au Vin ever made in your crock pot.

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Comments

  1. Hi… in your tips section you mention pearl onions but the recipe doesn’t call for them. What is your suggestion as to how many to use?

    1. It must have somehow been deleted in the recipe plug in, I’m so sorry. You should use 1/2 pound white pearl onions, peeled for this recipe.

    1. I’m not sure how that got deleted, so sorry. I just updated it to show that it should be 1/2 pound white pearl onions, peeled. Thank you for letting me know.

  2. Sabrina, you mention pearl onions in the post, but I don’t see them in the ingredient list. How many does the recipe call for?

    1. I’m so sorry. I edited it to show that it read 1/2 pound white pearl onions, peeled. Thanks for catching that and pointing it out to me!

    1. I’d say you’d want to use 1 to 1 1/2 teaspoons of minced garlic from a jar. You can always add more or less for your personal taste. Enjoy!

  3. I’d like to make this for about 14 ppl – is that insane for a regular crock pot? Do you think I’d have to use 2??? Also, any way you could equate a weight to the 5 chicken thighs listed? I’m dying to try this, it sounds amazing!

    1. Yes, totally insane for a regular crock pot, lol! Split it up into multiple crock pots and you’ll be fine but if you over crowd one, it won’t work out well. The weight total that I used for the thighs is probably around 2 pounds. I hope you enjoy it!!

  4. The Better Than Bouillon in the 8 oz. is the BEST but don’t buy the large size carried at Costco!!
    Bought it and it was horrible, didn’t taste at all like the 8 oz.  I called the company and was told that it was made differently. ?

    1. I made this in the oven today . I cooked it @ 325 for 1 hour & 45 minutes & it was too long the onions were mush & the carrots were a little overdone. It was still tasty but next time I will check on it sooner.

    1. As long as your pan is well seasoned and because we’re only cooking it for 15 minutes to reduce it, it’ll be fine. The biggest factor is making sure your pan is well seasoned because seasoning keeps the acid from interacting with the iron, to a point and that’s where timing plays a factor as well.

  5. Hi Sabrina,

    First of all, I have made quite a few of your recipes lately and they have all been fabulous! I currently live in the Netherlands and my Dutch family are enjoying your slow cooked meals immensely!
    Question regarding this recipe: For the bottle of Pinot……how much are we talking about roughly in ml? 

    1. No need to because through the cooking process, the chicken will render down and release liquid as well. I just pushed the chicken down a bit into the mixed ingredients in the slow cooker. Hope this helps!

  6. The “printable” version of this has far too many pictures, taking up 6 pages and gawd knows how much ink. I really only wanted to print the list of ingredients to take to the grocery store. Can you make some adjustments? It will make me want to come back to your site so much more!

    1. Anita, the pictures shouldn’t have been there – it was just a glitch on that particular page that has been fixed. Hope that makes it easier for you!

  7. Hi Sabrina,
    Would you still cook this meal in a Dutch oven on a stove top on low heat for 7 hours or is the time a little different.