Slow Cooker Coq Au Vin recipe is a classic French dish made easy! Crock pot chicken in wine, shallots, chicken, garlic, mushrooms and carrots.
With Slow Cooker versions of classic recipes like Coq Au Vin, anyone can master the amazing flavors of French food. For another easy take on a traditional recipe, try my Slow Cooker Beef Bourguignon.
Table of contents
Sabrina’s Slow Cooker Coq Au Vin Recipe
French food can come across as intimidating to people (it certainly did to me when I was younger) but it doesn’t have to! Great flavors don’t have to take a ton of time in the kitchen. My Slow Cooker Coq Au Vin has all the red wine braised chicken flavors of the traditional recipe but with way less hands on time.
Another reason I love this recipe is because it makes an easy, yet fancy main dish for a dinner party. Serve it like a stew with some crusty french bread with good butter and a nice bottle of wine. Voila! A delicious meal for a wonderful evening with friends.
How to Make
Time needed: 8 hours and 20 minutes.
- Reduce the Wine
Heat the bottle of wine over high heat for 15 minutes until it reduces to about half the amount.
- Cook Bacon
Heat a cast iron skillet over high heat. If you have a stove-safe slow cooker insert, you can use that. Cook the bacon until it’s crispy. Remove but keep some of the fat in the skillet.
- Brown Chicken
Season the chicken pieces with half of the salt and pepper. In the bacon fat, brown for about 5 minutes on each side.
- Saute Veggies
Transfer the chicken to your bacon dish. Add the mushrooms and shallots to the skillet and reduce the heat to medium high. Cook for 6 minutes, stirring halfway through.
- Assemble in Cooker
Add the mushroom-shallot mixture, garlic, carrots, half the bacon broth, salt, tomato paste, thyme, bay leaf, pearl onions and red wine. Stir.
- Cook
Nestle the chicken thighs into the slow cooker. Cover and cook on low for 7 hours.
- Thicken Sauce
Mix the butter and flour in a small bowl, then stir it into the slow cooker. Cover and cook one more hour or until the liquid is thickened.
- Serve
Stir the sauce and chicken, then serve with the remaining bacon pieces with potatoes or crusty bread.
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
- In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
- Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
- Cook the bacon until crisp, then remove, leaving at least 2 tablespoons of bacon fat in the pan.
- Season the chicken with half the salt and the pepper.
- Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.
- Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
- Cook for 3 minutes, stir then cook another 3 minutes.
- 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.
- Stir all the ingredients until well mixed, nestle in the pieces of chicken, cover and cook on low for 7 hours.
- In a small bowl mix the butter and flour and add it to the slow cooker and stir.
- Cook an additional hour covered or until thickened.
- Top with remaining bacon and stir before serving.
Notes
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note: OG Favorite Recipe!
This recipe was originally part of a three-part series of cooking my favorite French dishes in a slow cooker. Along with this Slow Cooker Coq au Vin, I made a Slow Cooker Beef Bourguignon and Slow Cooker French Onion Soup. It was an early ode to my days as a college kid and going to a restaurant in the neighborhood that had a three course meal. The first course 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. Since that early series on my blog, this recipe has become a fan favorite and I hope you enjoy it as much as my readers and I do!
Tips for 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.
Kitchen Tools
- Slow Cooker: I love a programmable slow cooker or at least using one that will switch to warm automatically. My slow cooker allows me to brown the meat in it first which adds a ton of flavor without having to dirty a pan.
- Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert use a cast-iron skillet. This workhorse is the most used pan in my kitchen -it’s heavy, keeps heat well and gives the BEST sear ever.
- Quality Stock Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of Better Than Bouillon. It’s a great quality stock concentrate that is unmatched in flavor!
Frequent Questions
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.
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.
Amazing Side Dish Ideas
This chicken dish can be served like a stew with some bread but it also makes a great main dish similar to pot roast. Serve it over Mashed Potatoes, white rice or egg noodles to soak up all that amazing cooking sauce. You could also serve it with more traditional French sides like Potato Grait Dauphinois and Green Beans Almondine. And of course you’ll want to round out your French feast with some Creme Brulee!
Related Posts
More Amazing Braised Meat Dishes
The following pictures were used in previous versions of this post:
My family loved this! Thanks!
Wow, most delicious stew I have ever had!
So glad you enjoyed the recipe!
So delicious! Was exactly what I was looking for, thank you!
Really helpful info in the main post, too. The only details that were possibly missing to help a noob like me (which luckily my much more experienced partner directed me on!) were:
Taking the stem off the thyme, as I was about to luzz it in, woody stems and all, which apparently wouldn’t have been good?
Was about to use a hand-mixer for the flour and butter but was told just to mash it with a fork into a paste instead.
I literally chuckled while reading your comment. Thank you for that Bobby and your partner is an astute cook in the kitchen! Great points and you’re right, that would have been good information to include in the article. Thanks so much for the 5 star review! I hope you both will try more recipes from the site. If you love slow cooker recipes just type in “slow cooker” in the recipe index browser to see all your options!!
Easy and very tasty.
We loved it!
Thank you
Hi, I was wondering on the red wine. I haven’t tasted alcohol in over 25years and was wondering if there is a non-alcohol substitution for the red wine that would work?
Thank you
Hi Melissa,
I haven’t tested this personally, but some have said that a splash of red wine vinegar can emulate the red wine for a more paleo style recipe.
Let us know what you decided to use and how it turned out!
excellent!
The chicken melts in your mouth. Yummy!
It’s delicious! I cheated and used a whole rotisserie chicken. Will definitely make this again. Thanks for the recipe 🙂
I really would like to do it but, can you tell me what do you serve with that Coq Au Vin, mashed potatoes, spaghetti or noodles. That should be a good yummy meal. Thank you.
Sincerely Jeannine
All of your suggestions for your sides would be yummy!
Looks good
I haven’t made this because I am unsure as how to use the bouillon, is it cubes?? Or is it a powder and she use teaspoon or tablespoons? Then do you omit the stock? Do you add bouillon to water, how much?? Sorry for all the questions, just confused.
Thank you so much
I highly recommend using chicken stock (check out the blog for links) rather than bouillon. The recipe I referenced said use a “big scoop” and I can see why that would be confusing.
I cooked this last night and it was great! I have been cooking for longer than I care to admit, but this tweaks my recipe for Coq au Vin. Always glad to pick up new ideas and hints.
For the butter and flour is it room temp butter or melted butter that you mix with the flour?
room temp
Made this Coq au vin recipe for the first time yesterday. The result was excellent. Very tasty. Will definitely be using this again
This is our go to Christmas Day meal. I’ve made it 4 years in a row and this year’s was the best! Thank you for this delicious recipe!
Is it possible to do the first 7 steps as prep ahead and just finish in the crockpot the day you want to make it?