Crockpot Coq Au Vin

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A classic chicken and wine dish, simplified by use of a slow cooker. Chicken thighs are great in stews, as they don’t dry out and toughen like white meat can.

Tags: Intermediate, One Hour +, Entrées, Pork, Chicken/Poultry, Vegetables, Crock Pot, Slow Cook, Low Calories
Serves: 10
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 505  minutes
Total: 525  minutes

Additional Information


4 slices PC Naturally Smoked Bacon
2 lb (1 kg) PC Blue Menu Air Chilled Chicken Thighs - Boneless, Skinless
1/2 tsp (2 mL) ground PC Sea Salt & Black Peppercorn Grinder
8 oz (250 g) button mushrooms, cut in half or quartered if large
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 cups (375 mL) full-bodied red wine
1 can (796 mL) no name Diced Tomatoes


  1. In frying pan set over medium-high heat, cook bacon until golden but not crisp, about 4 to 6 minutes, turning occasionally. Transfer bacon to slow cooker stoneware, leaving as much fat as possible in frying pan. Sprinkle whole chicken thighs with grinder. In batches, cook chicken in bacon fat for 1 to 2 minutes per side or until golden, reducing temperature as necessary. Place chicken in slow cooker stoneware, leaving as much fat as possible in frying pan.
  2. Stir mushrooms, onion and garlic into fat in frying pan. Cook over medium-high heat for 1 to 2 minutes or just until softened. Stir in red wine. Bring to a boil. Boil for 1 minute. Stir in tomatoes and juices. Pour into stoneware. Cover. Refrigerate overnight.
  3. In morning, place stoneware into slow cooker. Set heat to MEDIUM and timer to 8 hours. Press start button.
  4. Serve with baguette and green salad.

Chef's Tips

Double the recipe if your slow cooker is large enough.

Nutritional Information

Calories 210 Cal
Fat 10 g
Sodium 380 mg
Carbohydrate 6 g
Fibre 1 g
Protein 19 g
Per 1 cup (250 mL) serving