This slow cooker coq au vin recipe is my favorite way to make a classic French comfort dish without spending all day in the kitchen. It is rich, cozy, and full of deep flavors, but the slow cooker does most of the work.
I love recipes like this for weekends or slower days when I want something special for dinner but still want things to feel manageable. The chicken turns tender, the sauce is silky and savory, and the whole house smells amazing while it cooks.
Why You’ll Love This Recipe
- Classic French comfort food made simple
- Rich, slow-cooked flavor
- Perfect for weekends or special dinners
- Great for leftovers the next day
Ingredients
For The Base
- 1 bottle Pinot Noir
- 8 ounces thick-cut bacon, diced
- 5 chicken thighs, skin-on and bone-in
- 1 teaspoon kosher salt, divided
- ½ teaspoon coarse ground black pepper
Vegetables And Aromatics
- 1 pound crimini mushrooms, halved
- 3 shallots, quartered
- 3 garlic cloves, minced
- 5 carrots, peeled and cut into 1-inch chunks
- ½ pound white pearl onions, peeled
For The Sauce
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 5 fresh thyme sprigs
- 2 bay leaves
To Thicken
- 2 tablespoons unsalted butter
- 2 tablespoons flour
Instructions
Step 1: Reduce The Wine
Pour the bottle of Pinot Noir into a medium saucepan and bring to a boil over high heat. Let it boil for about 15 minutes, until reduced by half. Set aside.
Step 2: Cook The Bacon And Chicken
Preheat an aluminum slow cooker insert or a cast iron skillet over high heat. Add the diced bacon and cook until crisp. Remove the bacon, leaving at least 2 tablespoons of bacon fat in the pan.
Season the chicken thighs with half of the salt and the black pepper. Add the chicken to the hot pan and brown on each side for 4 to 6 minutes until nicely browned. Remove and set aside.
Step 3: Cook The Vegetables
Add the mushrooms and shallots to the same pan and reduce heat to medium-high. Cook for 3 minutes, stir, then cook another 3 minutes until lightly browned.
Step 4: Assemble In The Slow Cooker
Add the mushrooms, shallots, garlic, carrots, half of the cooked bacon, chicken broth, remaining salt, tomato paste, thyme, bay leaves, pearl onions, and the reduced red wine to the slow cooker. Stir well to combine.
Nestle the browned chicken thighs into the mixture. Cover and cook on low for 7 hours.
Step 5: Thicken The Sauce
In a small bowl, mix the butter and flour together until smooth. Stir this mixture into the slow cooker. Cover and cook for 1 additional hour, until the sauce has thickened.
Step 6: Finish And Serve
Top with the remaining bacon, give everything a gentle stir, and serve warm.
Tips And Notes
- Reducing the wine first is important for rich flavor and balanced sauce.
- Bone-in, skin-on chicken thighs stay the most tender during long cooking.
- If you want a thicker sauce, let it cook uncovered for the last 15 minutes.
- Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the sauce.
FAQs
Yes, but bone-in thighs add more flavor. If using boneless, reduce the cooking time slightly.
Pinot Noir works best, but another dry red wine can be used if needed.
Yes. This dish tastes even better the next day. Store in the refrigerator and reheat gently.
📖 Recipe
Slow Cooker Coq Au Vin Recipe (Classic Made Easy)
Description
Slow Cooker Coq Au Vin is a classic French comfort dish made simple! Rich, slow-cooked chicken thighs with bacon, mushrooms, carrots, shallots, and herbs in a deep red wine sauce. Perfect for cozy dinners and special occasions without the fuss.
Ingredients
- 1 bottle Pinot Noir
- 8 oz thick-cut bacon, diced
- 5 chicken thighs, skin on and bone-in
- 1 tsp kosher salt, divided
- ½ tsp coarse ground black pepper
- 1 lb crimini mushrooms, halved
- 3 shallots, quartered
- 3 garlic cloves, minced
- 5 carrots, peeled and cut into 1 inch chunks
- 2 cups chicken broth
- 3 tbsp tomato paste
- 5 fresh thyme sprigs
- 2 bay leaves
- ½ lb white pearl onions, peeled
- 2 tbsp unsalted butter
- 2 tbsp flour
Instructions
- In a medium saucepan over high heat, add the bottle of wine and boil for 15 minutes until reduced by half.
- Preheat a slow cooker insert or cast iron skillet over high heat.
- Cook the bacon until crisp, then remove, leaving at least 2 tablespoon bacon fat.
- Season chicken with half the salt and all the pepper.
- Add chicken to the skillet and brown 4‑6 minutes per side until golden.
- Remove chicken, then add mushrooms and shallots; cook ~3 minutes stirring, then 3 more minutes.
- Into the slow cooker, add mushrooms, shallots, garlic, carrots, half the bacon, chicken broth, remaining salt, tomato paste, thyme, bay leaves, pearl onions, and reduced wine.
- Stir to mix, nestle in chicken pieces, cover, and cook on LOW for 7 hours.
- Mix butter and flour in a small bowl and stir into slow cooker; cook 1 hour more until sauce thickens.
- Top with remaining bacon and stir before serving.
Notes
• Boil the wine first to concentrate flavor. • For deeper flavor, sear bacon and chicken before slow cooking. • Serve over mashed potatoes or egg noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 9g
- Sodium: 1365mg
- Fat: 42g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0.3g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 155mg
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