When the temperatures drop and cozy evenings beckon, there’s nothing quite like a slow-cooked, hearty meal to bring comfort and warmth. Coq au Vin, a quintessential French dish of chicken braised in red wine with mushrooms, bacon, and aromatic herbs, is the ultimate winter indulgence.

Traditionally, this dish requires hours of careful stovetop tending, but the slow cooker makes it effortless while still delivering its signature depth of flavor. Here’s how to create a rich, comforting Slow Cooker Coq au Vin that will make your kitchen smell divine and your taste buds sing.

Coq au Vin Ingredients (Serves 4-6)

For the Coq au Vin:

• 6–8 bone-in chicken thighs or drumsticks (skin on for flavor)
• 4 oz (115 g) pancetta or thick-cut bacon, diced
• 2 cups (475 ml) dry red wine (e.g., Pinot Noir or Burgundy)
• 1 cup (240 ml) chicken stock
• 3 tbsp tomato paste
• 3 cloves garlic, minced
• 2 medium carrots, sliced into thick rounds
• 1 yellow onion, chopped
• 8 oz (225 g) cremini or button mushrooms, halved
• 1 tsp dried thyme or 3 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste

For Finishing:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep and Sear the Chicken

1. Pat the chicken dry with paper towels and season generously with salt and pepper.
2. Heat a large skillet over medium heat. Cook the pancetta or bacon until crisp, then transfer it to a plate, leaving the rendered fat in the skillet.
3. In the same skillet, sear the chicken thighs on both sides until golden brown (about 3–4 minutes per side). This step locks in flavor but doesn’t fully cook the chicken. Transfer the chicken to the slow cooker.

2. Sauté the Aromatics

4. In the same skillet, sauté the onions, carrots, and mushrooms until softened and lightly browned (about 5 minutes). Add the garlic and cook for 1 minute until fragrant.

3. Build the Sauce

5. Stir the tomato paste into the vegetables and cook for another minute. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Add the chicken stock, thyme, and bay leaves. Bring to a simmer, then pour the mixture over the chicken in the slow cooker.

4. Cook Low and Slow

6. Add the cooked pancetta or bacon to the slow cooker. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and the flavors have melded beautifully.

5. Thicken the Sauce (Optional)

7. If you prefer a thicker sauce, create a beurre manié (a paste of softened butter and flour). Whisk it into the sauce during the last 30 minutes of cooking. Alternatively, transfer the liquid to a saucepan and reduce it on the stovetop.

6. Serve and Enjoy

8. Discard the bay leaves and thyme sprigs. Serve the Coq au Vin hot, garnished with fresh parsley. Pair it with crusty bread, creamy mashed potatoes, or buttery egg noodles to soak up the rich, velvety sauce.

Pro Tips for the Perfect Coq au Vin

• Choose the Right Wine: Use a dry red wine you’d enjoy drinking, as its flavor will deepen during cooking. Avoid sweet or overly tannic wines.
• Skin-On, Bone-In Chicken: The bones and skin enhance the richness of the dish. If you prefer skinless chicken, consider adding a splash of olive oil for extra flavor.
• Make It Ahead: Coq au Vin tastes even better the next day, as the flavors continue to meld. Simply reheat gently before serving.

For more recipes read about how to make this tasty Pumpkin Spice French Toast and this amazing Portuguese Linguine with Spicy Chorizo & Clams.