Coq Au Vin in a Crock Pot
Transform your weeknight dinners with this rich and savory **Coq Au Vin in a Crock Pot**, a slow-cooker twist on the classic French dish. Tender, bone-in chicken thighs are simmered to perfection in a robust blend of dry red wine, chicken broth, and tomato paste, infused with aromatic herbs like bay leaf and thyme. The addition of crispy bacon, sautéed mushrooms, and hearty vegetables like carrots and onions creates a deeply flavorful, comforting one-pot meal. This simplified recipe brings gourmet flavors to your kitchen with minimal prep time and the convenience of hands-off cooking. Serve it with crusty bread, creamy mashed potatoes, or buttered noodles to soak up every drop of the velvety sauce—perfect for cozy dinners or special occasions!
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Recipe Information
Ingredients
- 8 pieces Bone-in chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 4 slices Bacon
- 1 medium Yellow onion, diced
- 3 medium Carrots, peeled and chopped
- 3 pieces Garlic cloves, minced
- 8 ounces Mushrooms, sliced
- 2 cups Dry red wine
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 1 piece Bay leaf
- 4 sprigs Fresh thyme
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and pepper, then dredge them lightly in flour, shaking off any excess.
Heat a large skillet over medium-high heat. Add olive oil and sear the chicken thighs on both sides until golden brown, about 2-3 minutes per side. Transfer the chicken to the crock pot.
In the same skillet, cook the bacon until crispy. Remove the bacon, crumble it, and set it aside. Drain excess grease from the skillet, leaving about 1 tablespoon.
Add the diced onion, carrots, and garlic to the skillet and sauté for 3-4 minutes until softened. Transfer the vegetables to the crock pot.
Add the mushrooms to the skillet and cook for 2-3 minutes until they release their moisture. Transfer the mushrooms to the crock pot.
Pour the red wine and chicken broth into the skillet, scraping up any brown bits from the bottom with a wooden spoon. Stir in the tomato paste until well combined, then pour the mixture into the crock pot.
Add the bay leaf, thyme sprigs, and crumbled bacon to the crock pot. Stir gently to combine all ingredients.
Cover the crock pot with a lid and cook on low for 6-7 hours, or until the chicken is tender and cooked through.
Remove the bay leaf and thyme sprigs before serving. Garnish with chopped parsley if desired.
Serve hot with crusty bread, mashed potatoes, or over buttered noodles for a complete meal.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
