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Slow Cooker Coq Au Vin
4.9 from 81 votes

Slow Cooker Coq Au Vin

Slow Cooker Coq Au Vin features bone-in, skin-on chicken thighs simmered in reduced Pinot Noir wine with bacon, cremini mushrooms, shallots, garlic, carrots, pearl onions, and herbs. The low and slow cooking tenderizes the chicken and melds the savory, earthy, and slightly herbal flavors into a rich stew with a thickened sauce from a butter-flour mixture added near the end.

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

Ingredients

  • 1 bottle pinot noir
  • 8 ounces Bacon diced, thick-cut
  • 5 chicken thighs skin on and bone-in
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper coarse ground
  • 1 pound cremini mushroom halved
  • 3 shallot quartered
  • 3 garlic minced, cloves
  • 5 carrot peeled and cut into 1 inch chunks
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 5 fresh thyme sprigs
  • 2 bay leaf
  • 1/2 pound pearl onions peeled, white
  • 2 tablespoons butter unsalted
  • 2 tablespoons flour

Instructions

    Cup of Yum
  1. In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
  2. Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
  3. Cook the bacon until crisp, then remove, leaving at least 2 tablespoons of bacon fat in the pan.
  4. Season the chicken with half the salt and the pepper.
  5. Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.
  6. Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
  7. Cook for 3 minutes, stir then cook another 3 minutes.
  8. 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.
  9. Stir all the ingredients until well mixed, nestle in the pieces of chicken, cover and cook on low for 7 hours.
  10. In a small bowl mix the butter and flour and add it to the slow cooker and stir.
  11. Cook an additional hour covered or until thickened.
  12. Top with remaining bacon and stir before serving.

Notes

  • Reducing the Pinot Noir by half before adding concentrates its flavor and reduces alcohol content.
  • Cooking bacon first and reserving the rendered fat adds depth to the dish.
  • Use bone-in, skin-on chicken thighs for juiciness and flavor retention.
  • Adding the butter and flour mixture late in cooking thickens the sauce to a velvety consistency.
  • You can enhance broth richness by adding a chicken bouillon concentrate as an alternative to all chicken stock.

Nutrition Information

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%)

Nutrition Facts

Serving: 5 Servings

Amount Per Serving

Calories 580

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.