Slow Cooker Coq Au Vin

There’s a bit of Autumn magic in slow cooking I think. To walk in the door after a long day, when the air outside is brisk and cool, and be welcomed by the warm, enticing aroma of a hearty meal that’s been simmering away all day, is definitely one of the highlights of my fall days.  That is, the few fall days we have here in SoCal. Since we did have one week of very “fall” weather followed by another of 80 degree days, I was sure to make the most of those cool, rainy moments.

Coq Au Vin is an easy and homey dish to make in the slow cooker. I think some people are intimidated by french cooking. It certainly can be scary if you’re interested in all the techniques and rules, but it also can be very accessible if you just want a delicious, “french”, belly of food. Just throw it all in the crockpot and tell your family you slaved for hours. That’s how I roll anyway.

Slow Cooker Coq Au Vin recipe from Whole Foods 

  • 8 boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 3 tablespoons all-purpose flour
  • 4 slices bacon, roughly chopped*
  • 3 tablespoons unsalted butter or extra virgin olive oil, divided*
  • 1 package white or baby bella mushrooms, quartered
  • 2 carrots, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup low-sodium chicken broth
  • 1 1/2 cup red wine
  • 2 large sprigs thyme

Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.

Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.

Melt remaining 1 tablespoon butter or oil in same skillet. Add mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.

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  1. says

    This I definitely have to try! It’s Ben’s bday too this month, and it looks like this will be the family dinner to celebrate. Any warnings on replacing regular flour with GF flour?


  2. Jon says

    Looks great! I’m having 12 work friends over this week for dinner and I’ve been trying to figure out what to make. This might just be the thing!


  3. Kristina says

    Your recipie lists flour and chicken stock as ingredients but does not say when to add them. Can you please explain where those come in? Thanks!

    • says

      Hi Kristina. You coat the raw chicken in the flour in part one of the instructions, and you add the broth with the vegetables to the crock pot when it calls for that. I hope this helps!


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