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Coq Au Vin*

Slow Cooker Coq au Vin

  • Cooking Time:

    5–6 hours on Low or 2 1/2–3 on High
  • Servings:



1–2 T. Canola Oil
3 lb. chick­en thighs and/or legs, skinned
1.1 oz. beefy onion soup mix, enve­lope (1/2 of a 2.2-ounce pack­age)
1 c. mush­rooms, cut into wedges (~ 3 pieces/mushroom)
1/2 onion, coarse­ly chopped
3 car­rots, chopped into small pieces
1/2 c. red wine (make sure it’s not sweet!)
1 c. chick­en stock
1 T. toma­to paste
1 T. flour
2 T. cooked bacon pieces (option­al)

This is a deli­cious and tra­di­tion­al French recipe that includes two of my favorite things — Chick­en & Wine!  (lit­er­al trans­la­tion is “Roost­er in Wine”) Slow Cook­er Coq au Vin is a must make recipe, and is full of fla­vor!

  1. Heat canola oil in a skil­let over medi­um-high heat
  2. Salt & pep­per the chick­en
  3. Brown chick­en, cook­ing about 5 min­utes per side
  4. Place chick­en on a paper tow­el to drain the fat
  5. Add the chick­en to a 4–5 quart slow cook­er and sprin­kle with the soup mix pow­der.
  6. Add mush­rooms, onions, and car­rots.
  7. Pour chick­en stock and wine over top.
  8. Cov­er & Crock on Low for 4–5 hours.
  9. Remove lid and mix toma­to paste into sauce; sprin­kle with flour and stir. (this will help thick­en the sauce)
  10. Stir in bacon pieces (option­al)
  11. Cov­er & Crock for 30 min­utes longer.
  12. Shred chick­en into large pieces and dis­card chick­en bones or save for mak­ing chick­en stock.
  13. Place chick­en in bowls and pour stew over top.

Hap­py Crock­ing!

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Crock Pot Coq au Vin - nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Patricia SwansonJayneLisa JohnsonCrock Pot GirlDana G Recent comment authors
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These ‘nutri­tion­al state­ments’ are very unhelp­ful. 602 grams per serv­ing? Seri­ous­ly? A num­ber of serv­ing per recipe would be nice too.


Looks like you could use bone­less skin­less thighs and the results should be about the same!

Lynn McLenon
Lynn McLenon

This looks yum­my! One ques­tion… The recipe doesn’t call for pota­toes but the pic­ture appears to have pota­toes in it. ?

Dana G
Dana G

What type of red wine is best for this recipe? Thanks!

Lisa Johnson
Lisa Johnson

I made this last night but used left­over chick­en breast piece cut up. It was a deli­cious and easy way to use up extra chick­en. I also served over egg noo­dles, but also thought it would be good over steamed rice. Deli­cious!


Hate to say it but there is noth­ing “tra­di­tion­al” about “beefy onion soup mix”. What is the orig­i­nal ingre­di­ents that are sup­posed to be used that that stuff is sub­sti­tut­ing? And where I live there isn’t such a thing as beefy onion soup mix any­way.

Patricia Swanson
Patricia Swanson

I came across this recipe on Face­book-the Get Crocked page. Read through it, filed it away men­tal­ly. I have been to cook­ing school in France and THAT recipe is com­pli­cat­ed and takes too long. So, today, I thought was per­fect. I had all the ingre­di­ents. I had to par­tial­ly thaw the chick­en in the microwave. But, browned it, just the same. The only alter­ations to the recipe were: gar­lic-minced and some pre roast­ed. Also, I used a dry herb mix, and instead of toma­to paste, a 15oz can of diced toma­toes. Instead of plain flour to thick­en the sauce, I… Read more »

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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