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Slow Cooker Coq au Vin (Chicken in Wine)

Chicken RecipeOne Pot MealsSlow Cooker Meals

Slow Cooker Coq au Vin โ€“ A classic French winter stew with chicken, vegetables, potatoes and mushrooms cooked in a delicious wine sauce.

Coq Au Vin is a classic French dish that involves cooking, or braising roosters in wine. You read that correctly – ROOSTERS. Luckily, today we’re not cooking roosters in our COQ au Vin – just some chicken breasts. We’ve evolved, clearly. ๐Ÿ˜

3 from 1 vote
Slow Cooker Coq au Vin - A classic French winter stew with chicken, vegetables, potatoes and mushrooms cooked in wine sauce.
Slow Cooker Coq au Vin
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 

A classic French winter stew with chicken, vegetables, potatoes and mushrooms cooked in a delicious wine sauce.

Course: Dinner
Cuisine: French
Keyword: coq au vin, slow cooker chicken recipe
Servings: 6 Serves
Ingredients
  • 6 slices thick cut bacon
  • 4 green onions , thinly sliced
  • 1/2 tablespoon butter
  • 4 (1 pound) chicken breasts (you can also use chicken legs and/or chicken thighs)
  • salt and fresh ground pepper , to taste
  • 3 large carrots , sliced into rounds
  • 2 small yellow onions , quartered
  • 8 ounces sliced mushrooms
  • 1 pound small red potatoes , cut into 1/8ths
  • 4 cloves garlic , minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup low sodium chicken broth
  • 1 3/4 cups pinot noir
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons cornstarch (optional)
Instructions
  1. In a large skillet cook the bacon to a desired crispness; remove from pan and drain on paper towel-lined plate. Break up bacon in pieces when cool enough to handle.
  2. Add green onions to bacon fat and cook until tender, about 1 minute. Remove and set aside.
  3. Add butter to the skillet.

  4. Season chicken with salt and pepper and add to pan with bacon fat and butter; brown chicken on both sides, about 3 minutes per side. Remove from pan and set aside.

  5. Arrange carrots, onions, mushrooms, potatoes and garlic in the slow cooker; season with salt, black pepper and stir around.

  6. Add chicken and skillet drippings to slow cooker and layer the crumbled bacon and green onions on top.

  7. Pour in chicken broth and wine. Add thyme sprigs and bay leaves.

  8. Cover and cook on LOW for 5 1/2 hours.

  9. This part is optional, but follow it if you want a thicker sauce. IF you DO NOT want to thicken the sauce, continue to cook the dish for 6 hours.

    Remove 3 tablespoons liquid from slow cooker into a mixing bowl; whisk in the cornstarch until smooth. Pour into the slow cooker and stir until well combined. 

  10. Cover and continue to cook for 30 minutes. 

  11. When time is up, remove chicken and transfer to a cutting board; cut it up in pieces or shred it.

  12. Stir chicken back into the slow cooker and serve.

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60 Responses
  1. Amy Kussmann

    After 3 hours in the crock pot, the green onion are brown and have no taste. If I make this again, I will use pearl onions, more wine, bump up the Seasonings and omit the potatoes

  2. Chelsea

    Hi quick question – It seems like there isn’t very much liquid in this dish for the amount of veggies and chicken. Will the chicken still cook fine if it is sitting above (not submerged) the broth? Thanks!

    1. Hi Chelsea! Yes, it will be fine. For a slow cooker, you don’t need to add a lot of liquid because some vegetables like onions release too much liquid in a slow cooker recipe, and that would make the sauce too thin if you added more liquid.

  3. Mili

    Trying this tonight! Quick question. In your final photos you look like you mixed everything and pulled the chicken apart. Should this be done before or after the wine is added?

  4. Jennifer

    This looks delicious and I really want to make this ASAP! Quick question though. In the directions it says to brown chicken before you put it into the crockpot. However in the pictures the chicken in the crockpot is very much raw. Which is the correct way to cook this dish??

    Thanks so much!

  5. J K Weigle

    You don’t indicate if the chicken should be on or off the bone. The picture looks boneless.
    Why not chop the bacon before frying? It looks fabulous!

  6. Ahh the Regal Beagle…brings back so many fond memories. I’ve made crock pot Coq au Vin before and it is very good. It’s one of those comforting dishes that people love.

  7. My first crush: Leonardo DiCaprio. Sadly, I don’t think he taught me anything, other than – the best place to put posters of boys was on the back of my bedroom door. My parents never caught on!

    Thank you for reminding me how much I LOVE coq au vin. I grew up in a French home, so it was a staple at our house. The way you’ve prepared it is fantastic!

  8. Mmmm mmm good! I have never tried making coq au Vin in my crockpot! I am going to have to give it a go immediately– thanks so much for posting! Love your blog :]

    <3 Marea

  9. What a great post…good memories, great people, and some beautiful photographs. Thank you for sharing another classic and beautiful recipe. I hope you have a great Thursday…the week is almost done!

  10. I will admit I am not big on french cooking but I do love this dish. Your recipe looks great! I was also a fan of Three’s Company. John Ritter was a funny man but I think in my case Suzanne Somers had something to do with it ๐Ÿ™‚

  11. Oh, Kate!! You brought back some memories! I had a bit of a crush on Jack too, though I was a bit older than you when I discovered him ๐Ÿ˜‰ I haven’t seen the show in years and will have to peek around and see if it is on anywhere.
    As for the slow cooker… I’m really slow on that one. I keep forgetting I have it and use it only once or twice a year. I’m inspired though, and might just give this a go!

  12. This is so funny! I literally just finished watching Julia and Julie for the first time. I am so inspired now and I love that you made this slow cooker friendly!

  13. Kate! Brava! What a great post and this looks delicious. I too am a huge Jack Tripper Three’s Company fan. I longed to be a roommate and hit the Regal Beagle too! I plan on getting out to California and staying there thanks to the Three’s Company connection SOMEDAY. This post just made me smile. I recently researched the history of Coq Au Vin, and fell in love with the way it is served on the countryside with a big hunk of bread. Thanks for sharing. Can’t wait to give this a try!

  14. YUM!
    I definitely want to make this for my boyfriend for Valentine’s Day. This is right up his alley! It sounds totally delicious, and it leaves me free to bake all day while dinner cooks ๐Ÿ™‚
    BTW..I totally know what you mean about waking up in Indiana and having to learn interesting food things on your own. Indianapolis is okay, but nothing compared to Chicago, New York or San Francisco – let alone Europe!

  15. I need to utilize my crock pot more…but most of the recipes are unappealing. Yours, however, looks like a winner! The story of how you got interested in French cooking is so cute…

  16. That jack tripper story was so amusing …hehehe. and that poster…HAHAH!
    I always thought coq au vin was a difficult dish to make but you made it look so easy ๐Ÿ™‚

    1. It’s not difficult at all … it just takes a bit of prep time and there’s a good number of ingredients that go in it … but that’s only if you follow my recipe. Other recipes don’t include all those veggies.

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I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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