Slow Cooker Coq Au Vin
This Slow Cooker Coq Au Vin recipe effortlessly combines tender chicken, savory bacon, and herbs for a deliciously convenient twist on this classic French dish.
Servings: 8
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.
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
Calories: 375kcal | Carbohydrates: 13g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 281mg | Potassium: 602mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1507IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg
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