Crock Pot Coq Au Vin
Transform weeknight dinners into a French-inspired feast with this Crock Pot Coq Au Vin, a slow-cooked masterpiece that delivers rich, comforting flavors with minimal effort. Featuring tender, bone-in chicken thighs, smoky bacon, and robust vegetables like carrots, onions, and mushrooms, this dish is simmered to perfection in a decadent sauce of dry red wine, chicken broth, and fragrant thyme. The slow cooker does all the heavy lifting, ensuring a deeply flavorful and melt-in-your-mouth meal. Perfect for a cozy dinner, this Coq Au Vin pairs effortlessly with crusty bread or creamy mashed potatoes for an elegant yet approachable dish.
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 4 slices bacon
- 1 yellow onion, diced
- 3 carrots, peeled and sliced into rounds
- 4 garlic cloves, minced
- 8 oz button or cremini mushrooms, sliced
- 1.5 cups dry red wine
- 1 cup chicken broth
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp parsley, chopped (for garnish)
Instructions
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave about 1 tablespoon of bacon grease in the skillet.
Season the chicken thighs with salt and pepper. Sear the chicken skin-side down in the bacon grease over medium-high heat for about 4 minutes per side, or until golden brown. Transfer the chicken to the slow cooker.
In the same skillet, add olive oil if needed. Sauté the onion, carrots, and garlic for 3-4 minutes until softened. Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw taste.
Stir in the tomato paste, then pour in the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes.
Add the mushrooms, chicken broth, thyme sprigs, bay leaf, and the crumbled bacon to the skillet. Stir to combine, then pour the entire mixture over the chicken in the slow cooker.
Cover and cook on low for 5-6 hours, or until the chicken is tender and cooked through.
Remove the thyme sprigs and bay leaf before serving. Garnish with fresh parsley and serve hot, optionally with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1063 mg | 23% | |
*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.
