Slow Cooker Coq Au Vin

Name: Slow Cooker Coq Au Vin
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 5 Servings
Ingredients: 1 bottle Pinot Noir; 8 ounces thick-cut bacon; 5 chicken thighs; 1 teaspoon kosher salt; 1/2 teaspoon coarse ground black pepper; 1 pound crimini mushrooms; 3 shallots; 3 garlic cloves; 5 carrots; 2 cups chicken broth; 3 tablespoons tomato paste; 5 fresh thyme sprigs; 2 bay leaves; 1/2 pound white pearl onions; 2 tablespoons butter; 2 tablespoons flour

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4.9

81 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
5 Servings
Calories
580 kcal
Course
Main Course
Cuisine
French

Slow Cooker Coq Au Vin

Bianca Bennett

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Slow Cooker Coq Au Vin recipe is a classic French dish made easy! Crock pot chicken in wine, shallots, chicken, garlic, mushrooms and carrots.

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Ingredients

Servings

1 bottle Pinot Noir
8 ounces thick-cut bacon diced
5 chicken thighs skin on and bone-in
1 teaspoon kosher salt divided
1/2 teaspoon coarse ground black pepper
1 pound crimini mushrooms halved
3 shallots quartered
3 garlic cloves minced
5 carrots peeled and cut into 1 inch chunks
2 cups chicken broth
3 tablespoons tomato paste
5 fresh thyme sprigs
2 bay leaves
1/2 pound white pearl onions peeled
2 tablespoons butter unsalted
2 tablespoons flour

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Instructions

In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
Cook the bacon until crisp, then remove, leaving at least 2 tablespoons of bacon fat in the pan.
Season the chicken with half the salt and the pepper.
Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.
Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
Cook for 3 minutes, stir then cook another 3 minutes.
Into the slow cooker add the mushrooms, shallots, garlic, carrots, half the bacon, broth*, rest of the salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine.
Stir all the ingredients until well mixed, nestle in the pieces of chicken, cover and cook on low for 7 hours.
In a small bowl mix the butter and flour and add it to the slow cooker and stir.
Cook an additional hour covered or until thickened.
Top with remaining bacon and stir before serving.

Notes

Adapted from Canal House Cooking, Vol. 2, by Christopher Hirsheimer & Melissa Hamilton.
*Alternately use a big scoop of Chicken Better than Bouillon like I did in addition to water/stock.

Nutrition Information

Show Details

Calories 580kcal (29%) Carbohydrates 23g (8%) Protein 29g (58%) Fat 42g (65%) Saturated Fat 14g (70%) Polyunsaturated Fat 7g Monounsaturated Fat 17g Trans Fat 0.3g Cholesterol 155mg (52%) Sodium 1365mg (57%) Potassium 1174mg (34%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 10637IU (213%) Vitamin C 12mg (13%) Calcium 82mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 5Servings

Amount Per Serving

Calories 580 kcal

% Daily Value*

Calories	580kcal	29%
Carbohydrates	23g	8%
Protein	29g	58%
Fat	42g	65%
Saturated Fat	14g	70%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	17g	85%
Trans Fat	0.3g	15%
Cholesterol	155mg	52%
Sodium	1365mg	57%
Potassium	1174mg	25%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	10637IU	213%
Vitamin C	12mg	13%
Calcium	82mg	8%
Iron	3mg	17%