Slow Cooker Coq Au Vin Recipe

I am excited to share my take on Easy Coq Au Vin created in my slow cooker. The recipe features succulent bone-in chicken thighs combined with crispy bacon, tender cremini mushrooms, fragrant shallots and carrots bathed in burgundy red wine. Every bite yields a rich and savory depth of flavor.

I’ve always loved the mix of classic French flavors with a twist on everyday cooking, and my Slow Cooker Coq Au Vin is one of my favorites to whip up. This dish brings together bone-in chicken thighs, browned up in olive oil and chunks of bacon that add a smoky flavor.

I love tossing in fresh shallots, quartered cremini mushrooms, and carrots cut into bite-sized pieces to give the dish its depth. When garlic and a generous splash of Burgundy red wine join the party, you know you’re in for a treat.

I even add a dash of tomato paste and a couple bay leaves along with a sprig of thyme to keep things interesting. It’s like enjoying a crock pot chicken mushroom recipe but in a way that combines the ease of slow cooking with the legit flavors of a classic French dish.

Enjoy this savory twist that always surprises me with its rich, robust taste!

Why I Like this Recipe

I love this recipe for so many reasons. First off, I think the mix of red wine, garlic, and herbs gives the chicken a super rich flavor that just gets better as it cooks. The long simmer in my slow cooker makes the meat so tender that it almost falls off the bone. I also like that it fills my whole house with a warm, comforting aroma and makes me feel like im enjoying a fancy French meal at home, even though its really simple to prepare. Lastly, the combination of crispy bacon and soft vegetables gives every bite a nice contrast in texture that never fails to satisfy me.

Ingredients

• Chicken thighs: Provide high quality protein and rich flavor.

  Theyre savory and tender.

• Bacon: Gives a smoky flavor with extra fat and richness, balancing the red wine.
• Cremini mushrooms: Offer fiber, vitamins and an earthy taste that soaks up the sauce.
• Carrots: Add a natural sweetness and fiber while keeping the dish nicely balanced.
• Shallots: Deliver a mild sweetness and a hint of tang, enhancing every bite.
• Red wine: Adds a tangy depth and complexity, creating a robust sauce.
• Garlic: Infuses aromatic pungent flavor with immune boosting benefits.
• Olive oil: Enhances browning and blends the flavors with healthy monounsaturated fats.

Ingredient Quantities

• 4 to 6 bone-in, skin-on chicken thighs or drumsticks, seasoned with salt and pepper
• 2 tablespoons olive oil (for browning the chicken)
• 4 slices of bacon, chopped roughly
• 8 shallots, peeled
• 1 lb cremini mushrooms, cleaned and quartered
• 3 medium carrots, cut into 1-inch pieces
• 4 cloves garlic, minced
• 2 cups red wine (Burgundy works best)
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1 sprig fresh thyme or 1/2 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons all-purpose flour (optional, to help thicken the sauce)

How to Make this

1. First, season your chicken thighs or drumsticks with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and brown the chicken on both sides until it has a nice color, then transfer it over to your slow cooker.

2. In the same skillet, add the roughly chopped bacon and cook it until it’s slightly crispy. Remove it and add it to the slow cooker as well.

3. Put the peeled shallots, quartered cremini mushrooms, and 1-inch pieces of carrots into the slow cooker.

4. Toss the minced garlic into the mix and stir everything gently so all the flavors can start coming together.

5. Now, pour the 2 cups of red wine and 1 cup of chicken broth over the ingredients in the slow cooker.

6. Stir in the tablespoon of tomato paste, add the sprig of fresh thyme (or the 1/2 teaspoon dried thyme if that’s what you have) and the 2 bay leaves.

7. Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.

8. If you’d like a thicker sauce, about 30 minutes before the end of cooking, whisk in the 2 tablespoons of all-purpose flour with a bit of water then stir it into the slow cooker.

9. Once done, remove the bay leaves and thyme sprig before serving.

10. Serve your delicious Coq Au Vin hot with a side of crusty bread or over mashed potatoes and enjoy!

Equipment Needed

1. Large skillet
2. Slow cooker
3. Sharp knife
4. Cutting board
5. Tongs or spatula
6. Measuring cups and spoons
7. Whisk
8. Mixing bowl (for combining flour and water)

FAQ

Slow Cooker Coq Au Vin Recipe Substitutions and Variations

• If you don’t have red wine, try using a good quality white wine mixed with a splash of grape juice to keep that deep flavor.
• If olive oil is out, you can use a neutral oil like canola or grapeseed oil. It’s not the same, but it’ll work in a pinch.
• Instead of bacon, you could use pancetta or even smoked turkey bacon. It gives a different but cool twist.
• If you’re short on chicken broth, vegetable broth can be a decent replacement. It might change the flavor a bit but it’ll still be tasty.
• No tomato paste? You can use a couple of tablespoons of crushed tomatoes reduced down to thicken the sauce a bit.

Pro Tips

• Make sure you really get a good sear on the chicken and don’t overcrowd the pan; browning it well adds a lot more flavor and it kinda makes a difference later when the sauce simmers.

• When you fry up that bacon, don’t overdo it – you just want it a bit crispy so that its fat gets into the mix, but if it burns it’ll add a bitter taste to everything.

• If you decide to thicken the sauce, mix the flour with a little water first and stir it in slowly about 30 minutes before you’re done. This helps get a smooth sauce without lumps.

• Always taste the sauce before you serve it. Sometimes you might need a pinch more salt or maybe even another little splash of wine if it seems a bit flat.