Slow Cooker Coq au Vin

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This Slow Cooker Coq au Vin is inspired by the classic French stewed chicken recipe, with bacon, mushrooms, and onions. Using the crockpot streamlines the cooking process.

Coq au Vin in the Slow Cooker

Braising chicken in wine is an age-old tradition, and French coq au vin is the most famous version. This Slow Cooker Coq au Vin recipe stays pretty true to the original, only modernizing the ingredients and cooking methods, and lightening things up a bit. Traditionally, this classic chicken recipe is simmered for hours on the stovetop, which results in a rich, savory stew. The slow cooker allows you to make dinner even while you’re away, yielding fork tender chicken and vegetables. Serve this over mashed potatoes, cauliflower mash or Crispy Oven Roasted Baby Potatoes to make it a meal!

Why You’ll Love This Slow Cooker Coq au Vin

Coq au vin somehow feels both fancy and rustic at the same time. It must be because it’s French! Like French Onion Soup and Poulet Au Vinaigre, it delivers complex, deep flavor with simple, wholesome ingredients.

• Easy to make: Don’t be intimidated; my recipe is very easy to follow, with just a few steps.
• Hearty and cozy: This slow cooker coq au vin is the perfect dinner to warm you up and fill you up on a cold evening.
• Leaner option: As written, this recipe is a healthy coq au vin, but you can skip the bacon and lighten it up even more.

Ingredients You’ll Need

Here are all the ingredients for this slow cooker coq au vin recipe. See the recipe card below for the exact measurements.

• Center Cut Bacon adds a smoky, rich flavor to the coq au vin.
• Vegetables: Carrots, mushrooms, onion, and garlic.
• Flour to thicken the sauce.
• Dry Red Wine, like Pinot Noir, Chianti, or Burgundy.
• Low-Sodium Chicken Broth, or Homemade Chicken Broth.
• Tomato Paste adds depth and umami to the sauce.
• Chicken: I use a combination of bone-in, skinless chicken thighs and drumsticks, but boneless thighs also work if you prefer them.
• Herbs: Fresh rosemary, thyme, and parsley, along with a dry bay leaf.

How to Make Coq au Vin in the Slow Cooker

This step-by-step guide will show you the process of making this crockpot coq au vin recipe. See the recipe card at the bottom for printable directions.

Mix the wine, broth, and tomato paste.

Crisp the bacon.

• Start the sauce: Combine the red wine, chicken broth and tomato paste in a liquid measuring cup.
• Cook the bacon: Cook the bacon in a heavy pan until it’s crisp. Remove the bacon but leave the grease in the pan.

Cook the vegetables.

Add flour, then the wine mixture.

• Cook the vegetables: Cook the mushrooms and carrots in the bacon fat until the mushrooms release their juices. Add the garlic and onion and cook until fragrant.
• Add the flour and sauce: Reduce the heat and sprinkle in the flour. Stir to coat the veggies, then add the wine mixture. Bring to a boil and continue to boil for a minute or two.

Assemble.

Cook in the crockpot.

• Assemble: Pour the contents of the pan into the slow cooker. Add the chicken and sprinkle it with salt and black pepper. Set the rosemary, thyme and bay leaf on top.
• Cook: Cover the slow cooker and cook on high for 4 hours or low for 8 hours.
• Serve: Serve the chicken with the vegetables and broth, then garnish with bacon and parsley.

Tips and Variations

• Skip the bacon: For a leaner version of this slow cooker coq au vin, add 1 teaspoon smoked paprika when you sprinkle in the flour and cook the vegetables in olive oil instead of the bacon fat.
• Use a good wine: It doesn’t have to be the best wine, but don’t use the cheapest bottle you can find either because it’s a key player in the flavor of the finished dish.
• Swap in pearl onions: I used regular onion to keep it easy, but if you’d like, you can use fresh or frozen pearl onions instead. Keep them whole instead of chopping.

What to Serve With Coq au Vin

Here are some ideas for pairing with this slow cooker coq au vin.

2

35 mins

5

45 mins

4

20 mins

6

28 mins

Proper Storage

• Refrigerator: Transfer leftover slow cooker coq au vin to an airtight container and refrigerate for up to 4 days.
• Freezer: Freeze leftovers in a zip-top freezer bag or airtight container for up to 3 months. Thaw in the fridge before reheating.
• To reheat: Warm leftovers in a pot on the stove set over medium heat, or in the microwave.

More Slow Cooker Chicken Dinners

Check out more slow cooker chicken recipes, or these five chicken slow cooker recipes to inspire your next meal.

Prep: 15 minutes mins

Cook: 4 hours hrs 15 minutes mins

Total: 4 hours hrs 30 minutes mins

Yield: 4 servings (2 pieces chicken, 1 cup vegetables)

Cook Mode

• ▢ 4 slices center cut bacon, chopped
• ▢ 4 medium carrots, cut into 1-inch pieces
• ▢ 4 cups mushrooms, halved (button or baby bella work best)
• ▢ 2 cups onion, cut into 1-2” pieces (alternatively, pearl onions work great but require a lot of work to peel)
• ▢ 3 cloves garlic
• ▢ 2 tablespoons flour, or gluten-free flour
• ▢ ½ cup dry red wine, Pinot Noir, Chianti, or Burgundy
• ▢ ½ cup low-sodium chicken broth
• ▢ 2 tablespoons tomato paste
• ▢ 4 large bone-in chicken thighs, skin removed (or boneless works)
• ▢ 4 bone-in chicken drumsticks, skin removed
• ▢ 2 sprigs fresh rosemary
• ▢ 2 sprigs fresh thyme
• ▢ 1 dry bay leaf
• ▢ Chopped fresh parsley, for garnish

• Combine red wine, chicken broth and tomato paste in a pourable measuring cup and set aside.

• In a heavy bottom pan, render bacon until crisp. Use a slotted spoon to set aside for garnish and add mushrooms and carrots to the bacon fat. Once the mushrooms release some liquid, about 3-4 minutes, add onion and garlic. Cook until aromatic, about 3 to 4 minutes.

• Lower heat and add flour and mix until all the vegetables are coated in flour. Add the reserved wine mixture and bring to a boil. Boil 1-2 minutes to reduce then transfer everything to a slow cooker.

• Nestle chicken into the slow cooker with the veggies. Sprinkle with 1 teaspoon of salt and ½ teaspoon black pepper. Place rosemary, thyme & bay leaf on top.

• Close very tightly and cook on high setting for 4 hours or low for 8 hours.

• To serve, place 1 chicken thigh and drumstick in each bowl, and top with vegetables and broth. Sprinkle with bacon and parsley.

Last Step:

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• Skip the bacon for an even leaner version & add 1 teaspoon smoked paprika when you add the flour.

Calories: 484 kcal, Carbohydrates: 23 g, Protein: 35 g, Fat: 26 g, Saturated Fat: 7 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 10 g, Trans Fat: 0.1 g, Cholesterol: 169 mg, Sodium: 288 mg, Potassium: 1109 mg, Fiber: 5 g, Sugar: 9 g, Vitamin A: 10459 IU, Vitamin C: 15 mg, Calcium: 67 mg, Iron: 3 mg