Slow Cooker Coq au Vin
This slow cooker coq au vin transforms the classic French chicken and red wine stew into an effortless one-pot meal. Bone-in chicken thighs and drumsticks simmer with bacon, mushrooms, carrots, and herbs in a rich, wine-infused broth then finished with a touch of butter and flour for a silky sauce.
Servings: 4 servings
Ingredients
- ½ pound salt pork or sliced thick-cut bacon, diced
- 8 ounces frozen pearl onions or fresh and peeled (see Notes)
- 4 chicken drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound cremini mushrooms whole if small, halved if large
- 2 medium shallots finely chopped
- 4 garlic cloves grated or minced
- 6 large carrots peeled and cut into 1-inch chunks
- 4 cups chicken broth
- 3 ounces tomato paste
- 2 cups red wine
- 1 to 2 sprigs Fresh thyme tied with rosemary
- 1 to 2 sprigs fresh rosemary tied with thyme
- 3 bay leaves
- 2 tablespoons butter softened
- 2 tablespoons all-purpose flour
Instructions
- In a heavy-bottomed skillet set on medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain.
- Add the peeled onions to the rendered fat in the skillet and brown the lightly. Remove the onions with a slotted spoon and add to the slow cooker insert.
- Season the chicken with the salt and pepper and, working in batches, brown to a rich, golden brown. Using tongs, remove to a plate as they brown and continue until all the chicken has been browned.
- Add the mushrooms, shallots, garlic and carrots to the slow cooker. Combine the chicken broth with the tomato paste and stir until the tomato paste is lump-free, then add to the slow cooker.
- Pour in the red wine and stir to blend the ingredients; then add the tied herbs and the bay leaves.
- Place the browned chicken in the slow cooker, just barely submerged. Place the lid on the cooker and set the temperature to low. Cook for 7-8 hours, taste and correct the seasoning if necessary.
- In a small dish, mash the butter and flour together to a smooth paste and stir into the slow cooker mixture.
- Cook for an additional hour to thicken the liquid slightly.
- When ready to serve, bring the slow cooker insert to the table and ladle the coq au vin into shallow bowls with 1 thigh and 1 chicken leg per serving with cooked noodles or mashed potatoes. Top each serving with a tablespoon of the reserved bacon bits and garnish with parsley.
Notes
Pearl onions: To peel fresh pearl onions, blanch them in boiling water for 1–2 minutes, then plunge into ice water to cool. Trim the tops and squeeze gently from the root end, the skins will slip right off.
Frozen onions: Frozen pearl onions work just as well. Thaw completely and add them to the slow cooker when stirring in the flour–butter mixture near the end of cooking.
Red wine: This recipe uses about half a bottle of dry red wine. Choose one you enjoy drinking. Pinot Noir, Merlot, or Cabernet Sauvignon all work beautifully.
Bacon substitute: If salt pork isn’t available, thick-cut bacon delivers the same rich, smoky flavor base.
Serving suggestion: Coq au vin is traditionally served with mashed potatoes, buttered noodles, or crusty bread to soak up the sauce.
Make ahead: The flavors deepen overnight, so it’s a great dish to prepare a day in advance. Reheat gently on the stove or in the slow cooker on low.
Storage: Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw overnight and reheat slowly until hot.
Nutrition
Serving: 1serving | Calories: 787kcal | Carbohydrates: 31g | Protein: 52g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 281mg | Sodium: 1.96mg | Potassium: 1.763mg | Fiber: 6g | Sugar: 13g | Vitamin A: 16.029IU | Vitamin C: 16mg | Calcium: 118mg | Iron: 4mg
