Coq au Vin (Slow Cooker)

Coq au Vin

Coq au Vin is a French dish which means “rooster in red wine.”  It is not traditionally a slow cooker recipe, but it adapts well to the crock pot.

Chicken thighs with bone and skin are used for this recipe.  I kept the thigh pieces intact when I served it, but if you like you could skin and debone the meat (especially is you have young kids) and serve it ready to eat.

Also, there is the option in this recipe to add corn starch to the liquid and thicken it to a gravy.  My kids are not real fond of gravy, so I didn’t do that.

4.0 from 1 reviews
Coq au Vin (Slow Cooker)
  • 6 slices bacon
  • 8 chicken thighs with bone and skin (about 4 pounds)
  • 4 – 8 ounces small mushrooms (I used baby bellas)
  • 1 large onion
  • 3 cloves garlic
  • 2 cup red wine
  • 1 bay leaf
  • ½ teaspoon ground thyme
  • salt & pepper (approximately ½ tsp. each)
  • ¼ cup cornstarch
  • ½ cup water
  1. Cook the bacon and break into pieces.
  2. Sprinkle the chicken with salt and pepper and place in the bottom of your slow cooker.
  3. Clean the mushrooms and slice or chop.
  4. Peel and chop the onion and garlic.
  5. Add all ingredients except the cornstarch and water on top of the chicken in the slow cooker.
  6. Cover and cook on low 6 hours.
  7. Remove the bay leaf and discard. Remove the chicken pieces to a serving plate.
  8. If you desire a thicker sauce, carefully pour the liquid into a sauce pan. Combine the corn starch and water. Add a little of the hot liquid to it, then whisk the slurry into the pot. Heat and whisk until thickened.


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  1. says

    I love Coq au Vin. I have been dreaming about making it for years and finally got around to it last Friday when we had guests over. So yummy!

  2. Trish says

    Thanks for sharing this. I’ve actually been hunting for a slow cooker version of this recipe.

  3. Jeannette says

    I made this for dinner tonight and it was very easy to put together. The flavor was there and my family enjoyed it! The chicken just started to get dryed out (in my slow cooker) so I would reduce the time by 30 – 1 hour. Thanks for posting!

    • says

      Jeannette, I’m glad you enjoyed it! I think the amount of time varies depending on the slow cooker. I had one in the past that cooked very quickly. So quickly in fact that I got rid of it!

  4. M Thomson says

    make sure to research which red wine you use – as some do contain traces of gluten (due to the vats they ferment in!!!)

    • says

      I have heard from a good source that while some casks use wheat in the sealant, it is only on the outside, not on the inside where the wine comes in contact.

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