Slow Cooker Coq Au Vin
No Comments Feb 15, 2024
Updated Jun 10, 2024
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This Slow Cooker Coq Au Vin recipe is the epitome of heartwarming slow-cooker perfection. If you’re on the hunt for a delicious and tender dish that marries classic French flavor with the convenience of your trusty slow cooker, you’re in for a treat. You’ll get a flavorful meal packed with fresh vegetables and melt-in-your-mouth tender chicken.
Keep the French theme going with my Slow Cooker French Onion Chicken and Slow Cooker French Dip Sandwiches.
Table of Contents
Why You’ll Love This Coq Au Vin in Slow Cooker Recipe
What’s not to love about a dish that practically cooks itself, transforming everyday ingredients into a masterpiece of flavor? This recipe takes the classic French Coq Au Vin, throws in a dash of convenience with the slow cooker, and lands you with a meal that’s not just delicious but practically foolproof. The slow-cooking process works its magic, turning the chicken into a tender goodness that practically falls off the bone.
Trust me when I say that this Slow Cooker Coq Au Vin is about to become your go-to comfort food – easy, versatile, and undoubtedly satisfying.
Recipe Ingredients
- Bacon: Adds a smoky depth and distinct taste to the overall dish.
- Mushrooms: I like to use button mushrooms cut in half. They absorb the delicious flavors of the sauce throughout the cooking time.
- Yellow Onion: A medium-sized onion will do. These will caramelize in the precooking process and will add to the flavorful foundation with a hint of sweetness.
- Carrot: You’ll only need one large carrot, peeled and cut. Carrots tend to contribute a natural sweetness and pop in color along with an earthy touch in flavor.
- Garlic Cloves: Minced fresh, these will infuse during the cooking process and provide a pungent taste.
- Red Wine: This ingredient acts as a meat tenderizer and is part of the unique taste in coq au vin.
- Tomato Paste: Adds depth to the sauce, enhancing the overall richness and complexity of the dish.
- Chicken Broth: Acting as the liquid base, chicken broth (or chicken stock) intensifies the flavor and creates a sauce that helps cook the chicken to tender perfection.
- Seasonings: Salt, pepper, bay leaves, and dried thyme add the perfect combination of earthy flavors.
- Chicken: The stars of the show, chicken thighs and drumsticks become soft and tasty through the slow-cooking process, absorbing all the rich flavors of the coq au vin for a mouthwatering meal.
Step-by-Step Directions
Step One – In a large skillet, cook the bacon, then remove and dice. Set aside for later.
Step Two – Add the chicken pieces to the skillet and cook on both sides until golden brown in the bacon fat grease. Once the chicken cooks to a nice golden color, remove and set aside.
Step Three – Add the mushrooms and pearl onions to a large crock pot.
Step Four – Lay the chicken pieces on top of the mushrooms and pearl onions.
Step Five – In the same skillet add the chopped onions and carrot pieces and cook until the onions are wilted. Add the garlic and cook another 2 minutes, until fragrant. Add the red wine, tomato paste, bay leaves, thyme, and salt and pepper. Heat and cook until the tomato paste has dissolved into the mixture.
Step Six – Pour the mixture over the chicken pieces in the crock pot.
Step Seven – Pour the chicken broth over the top.
Step Eight – Cover and cook on LOW for 8 hours.
Step Nine – Sprinkle the bacon pieces on top, then serve next to mashed potatoes.
How to Serve
- If you want to go the traditional route, you can serve this over a bed of creamy mashed potatoes or buttery egg noodles. Garnish it with fresh thyme and parsley plus serve with a glass of the same wine used in cooking.
- Create a rustic bread bowl meal by carving out the inner parts of a round of bread and pouring in a heaping amount of the coq au vin. Not only will this be visually appealing but also adds extra heartiness to each piece of soaked bread.
- Serving it over creamy polenta is another popular variation. All the ingredients combine for an overall creamy texture and yummy dish everyone will enjoy.
Recipe FAQs
While traditionally made with red wine, you can experiment with your favorite variety. However, for a classic French dish taste, it’s best to choose a dry red wine like Burgundy or Pinot Noir, as they complement the dish’s rich and savory profile.
Absolutely! This dish often tastes even better the next day as the flavors have had more time to blend together. Prepare the dish as directed, allow it to cool, and refrigerate it overnight. Gently reheat it on the stove before serving, and you’ll have a wonderfully flavorful meal with minimal effort.
While the traditional recipe uses bone-in, skin-on chicken pieces for added flavor and tenderness, you can opt for boneless, skinless chicken thighs or chicken breasts if you prefer a leaner option. Keep in mind that bone-in, skin-on pieces contribute to the overall richness of the dish, so adjusting the cooking time might be necessary for boneless cuts.
Allow it to cool to room temperature completely before storing it in an airtight container. It can be kept for up to 4 days. This recipe can also be frozen for up to 3 months, but keep in mind that the texture of the chicken may change a bit once defrosted. Allow it to defrost in the fridge overnight before reheating. Reheat on the stovetop over medium heat or in the microwave until warmed throughout.
More Slow Cooker Chicken Recipes
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Slow Cooker Coq Au Vin
Ingredients
- 4 slices bacon
- 10 oz button mushrooms, cut in half
- 2 cups pearl onions, peeled
- 1 medium yellow onion, chopped
- 1 large carrot, peeled and cut into 1” pieces
- 4 garlic cloves, minced
- 1 cup red wine
- 2 Tbsp. tomato paste
- 2 bay leaves
- 1 tsp. salt
- 1 tsp. pepper
- ½ teaspoon dried thyme
- ¾ cup chicken broth
- 8 chicken pieces, thighs and drumsticks
Instructions
- In a large 12” Skillet, cook the bacon, then remove and dice. Set aside for later.
- Add the chicken pieces to the skillet and brown on both sides in the bacon grease. Remove and set aside.
- Add the mushrooms and pearl onions to a large 6 Quart crock pot.
- Lay the chicken pieces on top of the mushrooms and pearl onions.
- In the same skillet add the chopped onions and carrot pieces and cook until the onions are wilted.
- Add the garlic and cook another 2 minutes, until fragrant.
- Add the red wine, tomato paste, bay leaves, thyme and salt and pepper. Heat and cook until the tomato paste has dissolved into the mixture.
- Pour over the chicken pieces in the crock pot.
- Pour the chicken broth over the top then cover and cook on low for 8 hours. Taste for salt and pepper and add additional if desired.
- Sprinkle the bacon pieces on top, then serve next to mashed potatoes.
Sarah’s Notes
- Allow it to cool to room temperature completely before storing it in an airtight container. It can be kept for up to 4 days. This recipe can also be frozen for up to 3 months, but keep in mind that the texture of the chicken may change a bit once defrosted. Allow it to defrost in the fridge overnight before reheating. Reheat on the stovetop over medium heat or in the microwave until warmed throughout.
- While traditionally made with red wine, you can experiment with your favorite variety. However, for a classic French dish taste, it’s best to choose a dry red wine like Burgundy or Pinot Noir, as they complement the dish’s rich and savory profile.
- While the traditional recipe uses bone-in, skin-on chicken pieces for added flavor and tenderness, you can opt for boneless, skinless chicken thighs or chicken breasts if you prefer a leaner option. Keep in mind that bone-in, skin-on pieces contribute to the overall richness of the dish, so adjusting the cooking time might be necessary for boneless cuts.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
