Slow Cooker Coq au Vin
This slow cooker coq au vin makes the French classic of chicken thighs, bacon, mushrooms, onions, and carrots slowly simmered in a red wine sauce seem completely effortless.
Ingredients
For the slow cooker coq au vin
- 12 (about 5 lbs) bone-in, skin-on chicken thighs
- Coarse salt and freshly ground pepper
- 1/4 cup all-purpose flour
- 6 slices bacon, coarsely chopped
- 16 ounces white mushrooms, quartered
- 3 garlic cloves, chopped
- 1/4 cup extra-virgin olive oil
- 3 small onions, peeled and cut into large wedges
- 9 small carrots, trimmed and halved lengthwise
- 3/4 cup boiling water
- 1 1/2 cups dry red wine
- 4 sprigs thyme
For serving
- Cooked egg noodles or mashed potatoes (optional)
Instructions
Make the slow cooker coq au vin
- Preheat a 5- to 6-quart slow cooker according to the manufacturer’s instructions.
- Season the chicken with salt and pepper. Place it in a large bowl or resealable plastic bag, add the flour, and toss to coat. Shake off any excess flour and place the chicken on a large plate or rimmed baking sheet.
- In a 10- to 12-inch (25- to 30-cm) skillet over medium heat, cook the bacon until the edges are crisp, 10 to 15 minutes.
- Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Reserve the fat in the skillet.
- Add the mushrooms and garlic to the skillet and cook, still over medium heat, until golden brown, about 8 minutes. Transfer to the slow cooker.
- Add 2 tablespoons oil to the skillet and heat over medium-high. Stir in the onions and carrots and cook until browned, 5 to 10 minutes. Transfer to the slow cooker.
- Add the remaining 2 tablespoons oil to the skillet. Working in 2 batches, add the chicken thighs and cook over medium-high, turning once, until browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to the slow cooker.
- Pour off any excess fat from the skillet. Return the skillet to medium-high heat and carefully pour in the wine, scraping up the browned bits from the bottom of the skillet.
- Bring the wine to a boil and then reduce the heat and gently simmer for 5 minutes.
- Pour the wine and boiling water over the chicken in the slow cooker. Sprinkle with the cooked bacon and thyme. Cover and cook until chicken is tender, 5 to 6 hours on low or 2 1/2 hours on high.
To serve
- Remove the chicken and vegetables from the slow cooker and arrange over the noodles or mashed potatoes, if using, on individual plates or on a large platter.
- Skim any fat from the sauce in the slow cooker and season with salt and pepper, to taste. Pour the sauce over the chicken and vegetables and serve.
Nutrition
Serving: 1portion | Calories: 954kcal | Carbohydrates: 20g | Protein: 59g | Fat: 66g | Saturated Fat: 17g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 323mg | Sodium: 441mg | Fiber: 4g | Sugar: 7g