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Experience classic French bistro cooking with this Slow-Cooker Coq au Vin, featuring chicken braised slowly in rich red wine with bacon, mushrooms, and pearl onions. Long, slow cooking tenderizes the chicken while transforming the wine and broth into a velvety, aromatic sauce. It is an elegant comfort-food masterpiece made effortless in a crockpot.
Prep Time
25 min
Per serving
450kcal
Calories
38g
Protein
Cook Time
360 min
Servings
6 people
Difficulty
medium
10g
Carbs
24g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
1. In a large skillet over medium heat, cook diced bacon until crisp, remove with a slotted spoon, and set aside.
2. Season chicken pieces with salt and pepper, then sear in the bacon fat for 4 minutes per side until golden brown.
3. Transfer seared chicken into your slow cooker along with the crispy bacon.
4. In the same skillet, sauté sliced button mushrooms and peeled pearl onions for 5 minutes until tender.
5. Add minced garlic, tomato paste, and flour to the skillet, stirring for 1 minute.
6. Slowly pour in red burgundy wine and chicken broth, scraping up browned bits, and bring to a gentle simmer.
7. Pour the wine mixture over the chicken in the slow cooker, and add fresh thyme sprigs and bay leaves.
8. Cover and cook on low heat for 6 hours until the chicken is fall-apart tender.
9. Remove bay leaves and thyme stems before serving.
10. Garnish with freshly chopped parsley and serve warm.
Sear the Chicken First: Searing locks in juices and builds deep flavor foundations before slow cooking. Choose Good Red Wine: Use a dry red wine you enjoy drinking, such as Pinot Noir or Burgundy. Thicken at End: Browning flour in the skillet creates a natural thickening base for the rich sauce.
Traditional French recipes call for a dry red Burgundy or Pinot Noir. Avoid sweet cooking wines.
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