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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

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9 years ago

These ‘nutritional statements’ are very unhelpful. 602 grams per serving? Seriously? A number of serving per recipe would be nice too.

9 years ago

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

Lynn McLenon
Lynn McLenon
9 years ago

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
9 years ago

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

Lisa Johnson
Lisa Johnson
9 years ago

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!

8 years ago

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
8 years ago

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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