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Slow Cooker Coq au Vin

Prep Time: 35 minutes
Cook Time: 180 minutes
Servings: 6

Use a medium- or full-bodied red wine for cooking the chicken, and then drink the same wine with the meal. Or, try using a dry white wine in place of the red wine for a lighter but equally delicious dish.


  • 1 chicken, about 4 lb., cut into 8 serving pieces
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. unsalted butter
  • 6 oz. thick-cut bacon, chopped
  • 3/4 lb. button mushrooms, halved
  • 2 yellow onions, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2 carrots, finely chopped
  • 3 Tbs. all-purpose flour
  • 1 bottle (750ml) dry red wine
  • 2 cups chicken broth
  • 3 fresh thyme sprigs
  • Cooked egg noodles for serving


Brown the chicken
Season the chicken with salt and pepper. In a large fry pan over medium heat, melt the butter. Add the bacon and cook, stirring, until browned, about 5 minutes. Transfer the bacon to paper towels to drain. Working in batches if necessary, add the chicken pieces, skin side down, and cook until golden brown underneath, 8 to 10 minutes. (You don’t need to turn them.) Transfer the chicken to a slow cooker and scatter the bacon on top.

Sauté the vegetables
Pour off all but 2 to 3 Tbs. of the fat from the fry pan and return the pan to high heat. Add the mushrooms and sauté until golden, 4 to 5 minutes. Add the onions, garlic and carrots, and sauté until the onions are softened, about 2 minutes more. Sprinkle with the flour and sauté, stirring, for about 1 minute more. Pour in the wine, bring to a boil and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Pour in the broth and return the liquid to a boil. Pour the contents of the pan over the chicken.

Cook the chicken
Tuck the thyme sprigs around the chicken pieces. Cover and cook on high for 2 1/2 hours or on low for 5 hours according to the manufacturer’s instructions. Remove and discard the thyme sprigs. Season with salt and pepper. Spoon the chicken and sauce over the egg noodles and serve immediately. Serves 6.

Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).