Slow cooker coq au vin is the hearty, delicious dinner you want to come home to. A little prep in the morning before work and you’ll have a divine meal to look forward to in the evening.
**This post was originally published in 2012 and was updated in 2019***
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.
How to make Slow Cooker Coq Au Vin
Slow cooking Coq Au Vin in your crock pot is an easy and homey dish. While you might feel intimidated by French cooking, it’s actually not too difficult.
If you’re interested in all the techniques and rules it might get a little scary, 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.
Coq au vin can actually come together pretty quickly on the stove top once you do all the browning. I find that I have more time in the mornings, and I just love coming home to a dinner ready to eat.
If you’d prefer to skip the crock pot, just simmer on the stove for 30 minutes after combining all the ingredients.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Slow Cooker Coq Au Vin
Don't you love walking in the door to a home with the smell of a dinner that's already cooked? This French classic is so tender and tasty and a mostly hands-free meal, thanks to your Crock Pot. Slow Cooker Coq Au Vin is a great weeknight meal or meal for company!
- 8 boneless skinless chicken thighs
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 4 slices bacon roughly chopped
- 3 tablespoons unsalted butter divided
- 1 8oz 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 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 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.