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
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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:
Fantastic!!
This was absolutely phenomenal – definately a keeper recipe.
Can I use chicken breasts if I dont like it on the bone?
Absolutely! It may cook slightly faster so keep an eye on that. ?
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!
LOVED IT! Great idea to reduce the wine first.
Everyone loved it.
I have to be gluten free, so could I use corn starch or rice flour to thicken the Coq as vin?
Sure, but I haven’t tried it that way so I am not sure how it would change the texture or taste. Goodluck!
I find that corn flour works fine for thickening sauces, and doesn’t confer any added taste. HTH
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)
HTH
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.
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.
Not done yet but smells good. Um er uh, about that 20 min prep time though… are these Earth minutes?
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?
I’m cooking this tomorrow for 7 people I could only get chicken thighs without skin or bones? Would that be a problem? Ty ?
You’ll be fine.
I love all the ingredients you use in your recipe. Can’t wait to try this one it looks Devine.
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?
Sure but make sure to refrigerate it overnight.
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 🙂
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!
I do not like red wine. Can I substitute anything for that? A white wine or just chicken broth?
If substitute with anything else, it would be a different recipe. Sorry.
Follow the instructions. Viola. Pepin would be proud.
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.
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!
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.
You could always add a pinch of sugar to balance out the acidity of the dish.
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.
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 🙂 🙂
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?
I would cook on high for 4 hours before checking the temp and adding the butter/flour. Cook until thickened.
My family really enjoyed this! The sauce is amazing and the leftovers are also fantastic when reheated.
I love knowing there are delicious leftovers waiting for me. So glad you all enjoyed it.
I used a cooking sherry in this.. deleted the salt..
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?
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!
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)
Could you use chicken breast without the skin?
I wouldn’t recommend it. It would come out drier from not having the skin or bone to protect it. Sorry
I don’t cook with alcohol. Can I substitute the red wine with something?
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!
You can also find alcohol free wine to use. I’ve used it in coq au vin several times with great results.
Thanks for the suggestion!
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.
Thanks for the feedback using a pressure cooker! Glad you enjoyed it!
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.
Either way works so whatever you prefer. 🙂
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)
Unfortunately, the chicken breast will dry out. I wouldn’t recommend using it, sorry.
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 ?
You’re welcome, Jade!
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?
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!
Can I cook this on high instead of low?
Yes 🙂
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.
If you’re making this in a dutch oven, I would recommend placing it the oven at 325 degrees for 3 hours.
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!
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!
Did you submerge the chicken pieces below the broth line?
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!
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?
I’m so glad you’re enjoying the recipes 🙂
An average bottle of wine is roughly 750ml. Hope this helps!
If using boneless thighs, would you reduce the cooking time?
Yes, by at least an hour, maybe 2.
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!
Haha that’s always the best – when even the smell is too good! Thanks for the review and hope you enjoy!
Is it ok to cook wine in a cast iron skillet? I thought it would change the flavor.
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.
Can I cook this in the oven instead of a Crock-Pot? If so, what temp should I cook at?
325 degrees for 3 – 3 1/2 hours. 🙂
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.
Iplan on doubling the recipe. Do you have any recommendations?
Use multiple slow cookers and you’ll be just fine 🙂
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?
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.
Do you think this could work in a pressure cooker?
I’ve never tried it so I’m not comfortable recommending it. Sorry
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. ?
I wasn’t aware of that, thanks for letting me know.
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!
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!!
Do you think I could feed 8 with one crockpot? If we served it over noodles?
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!
This looks fantastic! I love how easy and fancy is this dinner!
Thank you Catalina!
Oh yes please! I bet your house smells amazing when this cooks!
It smells so good!!
This meal looks so juicy!
Thanks Delaney!
I have to make this for my husband! He will love it!
I love French food… and this slow cooker version is perfect!
Thanks Amanda!
I use garlic in the jar in your u call for 2 or 3 garlic cloves how many teaspoon would I use from the jar. thank u
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!
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?
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!
My husband is going to love me even more when he walks through the door and sees this for dinner! It’s his favorite!
How many pearl onions?
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.
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?
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.