Slow Cooker Coq Au Vin

5 Servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes

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.

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.

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Slow Cooker Coq Au Vin

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.
Yield 5 Servings
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine French
Author Sabrina Snyder


  • 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


  • In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
  • Cook the bacon until crisp, then remove.
  • 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 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 or until thickened.
  • Top with remaining bacon and stir before serving.


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.


Calories: 578kcal | Carbohydrates: 22g | Protein: 29g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 152mg | Sodium: 1363mg | Potassium: 1219mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10630IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2.6mg
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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made this and loved the way it turned out. I had some previously opened red wine that was not good for drinking and wanted a slow cooker recipe to use the wine in. I substituted tomato sauce for paste and made other adjustments since I was only cooking for two. As a professionally trained chef I rarely use recipes but this one will be used again for sure. Both my wife and I were impressed how it tasted the next day, maybe even better than the night before so don’t worry if you have some leftover!

    1. Sure, but I haven’t tried it that way so I am not sure how it would change the texture or taste. Goodluck!

    2. Corn flour works nicely and doesn’t change the flavours at all (I have a daughter who is coeliac, so am constantly trying alternatives like this)


  2. Went-to-heaven-and-came-back kind of delicious… was able to get my hands on actual roosters! Absolutely delicious! The meat was so beautifully tender it was like a “cream” Thank you for sharing.

    1. This makes me so happy to see, Nicole! Thanks for taking the time to come back to let me know how much you enjoyed it.

  3. Hi Jane

    I am thinking about making this recipe for friends. If i make it over night and put in the frig while at work, how can I reheat it without changing all the goodness of fresh made?

  4. I’m cooking this tomorrow for 7 people I could only get chicken thighs without skin or bones? Would that be a problem? Ty ?

  5. I love all the ingredients you use in your recipe. Can’t wait to try this one it looks Devine.

  6. Can i do the first seven hours, leave it over night, and do the butter and flour bit the next day when the guests are expected?

  7. Hi,

    I’m about to try this recipe.

    I cant get hold of the stock you use so i’m just going to use stock cubes. How many stock cubes would you use?

    Also I am feeding 6 people so if I just add another chicken thigh do you think that would be ok? I’m doing 3 courses so they dont have to be massive portions.

    Thank you 🙂

    1. Check the package of the cubes that you’ll be using and use whatever the recommended amount is to make 2 cups worth of broth. I think you’ll be ok with adding one more thigh. I hope you have a great dinner!

  8. HI Sabrina,

    Love many of your recipes but HATE mushrooms. Is there a good substitute for them in Coq Au Vin, stroganoff, and many others? I have tried adding more of the other ingredients but an never sure of how much to substitute.

    1. Have you tried substituting with celery, cauliflower or even chick peas? I haven’t tested any of them but maybe that’ll be a good place to start other than just omitting them and not using a replacement. Hope this helps!

  9. Hi Sabrina, my Coq Au Vin is a bit winey still, I did simmer the red wine for at least 15 minutes and cooked the dish for 7 hours + 1 hour as instructed / suggested, any ideas to reduce the acidity of the final dish? Thank you.

  10. So far so good, but it took me way longer than 20 minutes for prep time. Made in advance (thankfully ), plan to slow cook tomorrow In crock pot. Easy receipe but it was time consuming with fresh ingredients.

    1. Sorry to hear it took a bit longer. So happy that it turned out good so far, hopefully it was worth a little extra work 🙂 🙂

  11. Have you made this with the crockpot on high? How much time to cook then, similar to cooking in the oven? Do you have recommendations on when to add the flour and butter mixture and remaining bacon if I do cook it on high?

  12. My family really enjoyed this! The sauce is amazing and the leftovers are also fantastic when reheated.

  13. I love this dish but my partner is highly reactive to pork products and cannot eat them. Can you think of something fatty that will give similar flavor that might be a good substitute?

    1. There’s not really anything that you can add for a substitute. Possibly duck bacon, but I haven’t tested it to know for sure. If you decide to try, I’d love to know how it turns out. Thanks!

    2. Ariel,, use beef.. I’ve made this with both.. Top sirloin’s cut length ways in half (1″ thick)and placed in a crockpot with veggies and rosemary.. Follow cooking instructions… 1cp of cooking sherry. (for the vitamins)

    1. I haven’t tested it but you could substitute with with beef broth with a splash of vinegar or grape juice is a good substitute as well. Good luck!

  14. Very good. Had a glut of reduced price chicken pieces from the local supermarket. Cooked it in my King Pro Pessure cooker 25 mins. Served with Parmesan Crush Hot Potatoes which gave it a contrast in texture. Thanks.

  15. Hi Sabrina! Do you brown the chicken in the bacon grease that is left behind in the skillet? Or can I just wipe the excess out and then brown chicken? I’m sure if I use the same pan With the grease i’d incorporate more flavor. And, I have a regular crockpot without the aluminum insert and not able to brown it all in there.

  16. Hi Sabrina I’d love to make this dish but
    my wife won’t eat dark meat. What adjustments would you suggest for using chicken breast? (that’s if I can find bone in)

      1. Ive cooked this dish a few times and used 4 large chicken breasts and cooked on high for 4 hours and low for 5 and it turned out beautifully ? Love this recipe thank you ?

        1. Jade, did you use bone-in chicken breasts? Also, are you saying a total of 9 hours, 4 on high followed by 5 on low? Or is this an either/or thing = either cook for 4 on high or 5 on low?

        2. Hey Jade, I was looking thru the comments for Slow Cooker Coq Au Vin and want to use chicken breasts like you did, but didn’t see an answer as to whether you usef boneless or bone-in breasts.
          Can you please let me know as soon as you can. I’m making this for guests this week. Thanks!

  17. 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.

    1. If you’re making this in a dutch oven, I would recommend placing it the oven at 325 degrees for 3 hours.

  18. 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!

    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!

  19. 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. I’m so glad you’re enjoying the recipes 🙂

      An average bottle of wine is roughly 750ml. Hope this helps!

    1. Holy moly, this is definitely going into my favorite dish pile. Delish and it’s not even done cooking yet! I don’t know if I can make it to dinner before eating! Yum!

    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.

    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. I made it this dish a while back and it was delicious. I plan on making it again. Do you have any recommendations if I make it in the instant pot?

        1. I’m sorry I haven’t tested it using an Instant Pot so I’m not comfortable giving a recommendation. You might be able to find a recipe online using one with similar ingredients and following that as a guide.

  20. 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. ?

  21. 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!!

        1. I would suggest adjusting the recipe using the slider tool in the recipe card (hover over the servings and it’ll pop up) to make it 8 servings. That way everyone gets a piece of chicken. Enjoy!

    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!

  22. 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!

  23. My husband is going to love me even more when he walks through the door and sees this for dinner! It’s his favorite!

    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.

  24. 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.