Slow Cooker Coq au Vin (Chicken in Wine)

3.88 from 8 votes
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Slow Cooker Coq au Vin – 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. 😁

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3.88 from 8 votes

Slow Cooker Coq au Vin

A classic French winter stew with chicken, vegetables, potatoes and mushrooms cooked in a delicious wine sauce.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6 Serves


  • 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)
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  • 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.
  • Add green onions to bacon fat and cook until tender, about 1 minute. Remove and set aside.
  • Add butter to the skillet.
  • 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.
  • Arrange carrots, onions, mushrooms, potatoes and garlic in the slow cooker; season with salt, black pepper and stir around.
  • Add chicken and skillet drippings to slow cooker and layer the crumbled bacon and green onions on top.
  • Pour in chicken broth and wine. Add thyme sprigs and bay leaves.
  • Cover and cook on LOW for 5 1/2 hours.
  • 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. 
  • Cover and continue to cook for 30 minutes. 
  • When time is up, remove chicken and transfer to a cutting board; cut it up in pieces or shred it.
  • Stir chicken back into the slow cooker and serve.


Calories: 324kcal | Carbohydrates: 26g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 681mg | Potassium: 734mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5241IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. DPR says:

    Have u ever tried this recipe on high?? Not sure I’ll have enough time to cook on low.

  2. Katie says:

    Have you ever tried merlot in this recipe? I wonder if I need to tone it down a bit with the wine measurement of o sub it.

  3. Anthony says:

    Roughly how many adult servings will this recipe make? Thank you.

  4. Amy Kussmann says:

    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

  5. Chelsea says:

    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. Katerina Petrovska says:

      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.

  6. Mili says:

    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?

    1. Katerina Petrovska says:

      Hi!! Yes, you can do that after all is done and right before serving. And thanks for pointing that out – I guess I forgot to add that bit of info in the recipe! Will fix asap. 🙂

  7. Amber says:

    Preferred brand of wine? I know nothing about wine! 🙂

    1. Katerina Petrovska says:

      Hi Amber! Any dry red wine will do, but the original recipe is with red Burgundy, and that’s a bit pricey. I’d say to go with Cabernet or Merlot. Hope that helps. 🙂