Healthy Coq Au Vin Slow Cooker

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.

A white oval serving plate filled with slow cooker coq au vin and a gold fork resting on the side of the plate.

Get ready for this slow cooker coq au vin to surpass any and all expectations in terms of its depth of flavor. Named for its velvety red wine sauce, the recipe pairs smoky bacon, earthy mushrooms, and richly browned vegetables with inexpensive, easy-to-find, no-hassle chicken thighs. What emerges after a long, slow, hands-off simmer will make your home smell divine and your guests swoon.–Jenny Howard

Slow Cooker Coq au Vin

Quick Glance
(2)
1 H, 15 M
3 H, 45 M
Serves 6 to 8

Ingredients

For the slow cooker coq au vin
12 bone-in (about 5 lbs), skin-on chicken thighs
Coarse salt and freshly ground pepper
1/4 cup all-purpose flour
6 slices bacon (8 oz), coarsely chopped
16 ounces white mushrooms, quartered
3 garlic cloves, chopped
1/4 cup extra-virgin olive oil
3 small onions (10 1/2 oz), peeled and cut into large wedges
9 small carrots (14 oz), 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)

Directions

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.

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.