Crock-Pot COQ AU VIN

cathy tate


My family eats mostly chicken, fish and pork. I like to cook a wide variation of different ideas so that we don't always have the same old thing. One of our favorite dishes is Coq au vin but it can get a little warm cooking this specific dish over the stove. The crock-pot saves time and is so easy which makes it much more enjoyable.

★★★★★ 1 vote
10 Min
7 Hr
Slow Cooker Crock Pot


4 lb
chicken thighs
3 slice
bacon, cut into pieces
3 clove
garlic, minced
1 c
mushrooms, sliced
1 c
red wine
1/3 c
bourbon or whiskey
4 c
chicken stock
2 Tbsp
tomato paste
1 1/2 tsp
herbes de provence
bay leaves
kosher salt/pepper - to taste


1Combine wine, whiskey, chicken stock and tomato paste in a large bowl. Stir until throughly mixed together. Whisk in garlic, herbs de Provence and bay leaves.
2Spray inside of crock-pot with cooking spray. Place chicken in bottom of crock-pot. Layer mushrooms then pieces of bacon ontop of chicken. Pour herb/wine mixture ontop of chicken.
3Cover; cook on low setting 7 hour. To make a thicker gravy: When chicken is done, remove from crock-pot and set aside. Mix cornstarch and cold water until the consistency of glue. Slowly drizzle into hot liquid until liquid starts to thicken (note: do not use too much cornstarch as this will give you a flour or starchy flavor)

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy