A simple and fool-proof coq au vin recipe prepared in the slow cooker. A one pot meal, richly flavored with thyme, onion, mushrooms, potatoes and red wine.
I was looking at the old Julia Child recipe for coq au vin, and I could already begin to taste the rich, earthy, full flavor of this famous French chicken dish.
The garlic and onions.
The thyme and butter.
The slow cooked chicken.
And of course, plenty of red wine.
It all sounded amazing, comforting, and perfect for a chilly evening inside.
Small problem though. The recipe involved at least 20 steps, about 10 pots and pans, and several hours worth of work.
I had to ask: how does coq au vin even begin to fit into the typical workday evening?
So I created my own simplified and fool-proof version of the recipe using my slow cooker.
I love slow cooker recipes because I just toss in a few ingredients in the early afternoon, a few more later in the afternoon, and … magic. A beautiful slow-cooked dinner is prepared and waiting to be served by 6pm.
Bonus: I add veggies like celery, mushrooms, and potatoes to make this coq au vin recipe a complete, one-pot meal. No side dishes needed!
Here’s how to make this recipe:
Begin with These Key Ingredients
In addition, you’ll also need organic pastured chicken breasts.
Plus a few items you probably already have on hand: whole wheat flour, butter, olive oil, and salt and pepper.
Start By Cooking the Veggies at High Heat
Mince some garlic.
Then roughly chop some onion, potatoes, and celery – large pieces work best for this hearty dinner.
Set your slow cooker to High and toss everything in, along with some olive oil and bay leaves. Season well with salt and pepper, and cover.
Next, Add the Chicken
About 2 hours later, the veggies should be softened. Set the slow cooker to Low heat. Season the chicken breasts with salt and pepper, toss them in, and cover.
Next, Add Herbs and Wine
Leaving the slow cooker set to Low heat, toss in some dried thyme, tomato paste, mushrooms and – of course – some red wine.
Be sure to season well with salt and pepper. Then cover and let the slow cooker do all of the work of melding those rich, hearty flavors.
Last, Create the Sauce
Use a slotted spoon to scoop out the chicken and all of the veggies, transferring it all to a serving platter.
Then toss some whole wheat flour and a pat of butter into the cooking juices that remain in the slow cooker. These two ingredients are important for adding thick, rich, flavor to the sauce. Whisk it all up and pour the sauce through a fine mesh strainer to remove any remaining bits of food.
Then pour it all over the chicken and enjoy.
This coq au vin recipe is so simple to prepare. But the slow cooker delivers all of that classic rich and hearty flavor.
A complete chicken dinner, all in one pot!
Here’s the recipe for Easy Slow Cooker Coq Au Vin:
- Serving size: 4
- Calories: 409
- Fat: 14.4g
- Saturated fat: 2.9g
- Carbohydrates: 23.5g
- Sugar: 3.8g
- Sodium: 191mg
- Fiber: 4.1g
- Protein: 40.9g
- Cholesterol: 105mg
Prep: 20 minutes
Cook: 5 hours, 30 minutes
Yield: 4 servings
Level: Easy
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ onion, roughly chopped
- 2 small potatoes, roughly chopped
- 3 celery stalks, roughly chopped
- 2 bay leaves
- 1 pound organic, pastured, skinless, boneless chicken breasts, fat trimmed
- 1 tablespoon thyme
- 2 tablespoons tomato paste
- ⅔ cup red wine
- 8 ounces crimini baby bella mushrooms
- 1 tablespoon 100% whole wheat flour
- 1 tablespoon organic, pastured butter
- Add the olive oil, garlic, onion, potatoes, celery, and bay leaves to a slow cooker set to High heat. Season with salt and pepper, and stir until well combined. Cover and cook, stirring occasionally, until vegetables are softened, about 2 hours.
- Season the chicken breasts with salt and pepper, and add to the slow cooker. Set the heat to Low, cover, and cook 1½ hours.
- Add the thyme, tomato paste, red wine, and mushrooms. Season well with salt and pepper. Stir until well combined. Leave the heat set to Low, cover, and cook 2 hours, stirring occasionally.
- Use a slotted spoon to transfer the chicken and vegetables to a serving platter. Add flour and butter to the sauce that remains in the slow cooker. Whisk until well combined. Pour the sauce through a fine mesh strainer to remove any food particles. Pour the sauce all over the chicken and vegetables and serve immediately.
*I estimate approximate nutrition information using the Verywell Recipe Nutrition Calculator.
Other Recipes You May Love:
https://jenelizabethsjournals.com/2018/01/28/easy-slow-cooker-dijon-chicken-winter-vegetables/
https://jenelizabethsjournals.com/2017/03/25/slow-cooker-lemon-chicken-dumpling-soup/
https://jenelizabethsjournals.com/2014/11/13/slow-cooker-chicken-pot-pie-stew/
https://jenelizabethsjournals.com/2017/04/01/easy-moroccan-slow-cooker-chicken-tajine/
2 Comments