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Slow Cooker Coq au Vin


  • 4 slices thick-sliced bacon, cut in pieces
  • 3 pounds chicken drumsticks and thighs
  • 3/4 cup all-purpose flour, divided
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 2 tablespoons vegetable oil
  • 2 cups chicken stock
  • 2 1/2 cups red wine
  • 4 large carrots, peeled and cut in 2-inch pieces
  • 1 package (8 oz.) baby portobella mushrooms, quartered
  • 1 package (12 oz.) frozen pearl onions
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • Mashed potatoes, optional
  • Fresh thyme, optional


  1. In large skillet over medium heat, cook bacon until crisp. Place bacon in slow cooker crock. Combine 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper in resealable plastic bag. Shake a few pieces of chicken in bag at a time to coat with flour mixture; set aside.
  2. Wipe out skillet and add vegetable oil.
  3. In same skillet over medium-high heat, cook chicken until browned on all sides.
  4. Add chicken stock and red wine to bacon in crock. Whisk in 1/4 cup flour until blended. Add chicken, carrots, mushrooms, onions, garlic, thyme, bay leaf and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours or until chicken is tender.
  6. Remove bay leaf and serve over mashed potatoes granished with fresh thyme, if desired.

Serves: 4-6



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