Slow Cooker Coq Au Vin

Ingredients

• 907 g (2 lb)boneless, skinless chicken breast
• 227 g (8 oz)whole button mushrooms, cleaned
• 14 g (1 Tbsp)unsalted butter
• 2onions, diced
• 8 clovesgarlic, minced
• 4 largecarrots, sliced
• 30 g (1/4 cup)unbleached plain flour
• 750 ml (1 bottle)Pinot Noir wine
• 2bay leaves
• 2 tspthyme
• 2 tspparsley
• 1 1/2 tspsalt
• 1/2 tspground black pepper

Instructions

1. 1

   Sear the chicken

   Heat a small non-stick frying pan over medium-high heat. Sear the chicken breasts on all sides for 2–3 minutes, until golden, then transfer them to a 3-quart slow cooker.

2. 2

   Add mushrooms

   Arrange the cleaned whole mushrooms over the chicken in the slow cooker.

3. 3

   Soften vegetables

   Melt the butter in the frying pan over medium-high heat. Add the onions, garlic and sliced carrots, and sauté until the onions begin to soften.

4. 4

   Stir in flour

   Add the flour and mix until it is moistened, about 1 minute.

5. 5

   Simmer the sauce

   Add the wine, bay leaves, thyme, parsley, salt and black pepper. Bring to a simmer, stirring until the sauce begins to thicken, 4–5 minutes.

6. 6

   Pour over chicken

   Pour the sauce over the chicken and mushrooms in the slow cooker.

7. 7

   Slow cook

   Cover and cook on low for 6–8 hours or on high for 4–5 hours.

What is coq au vin?

Coq au vin is a French dish of poultry braised in wine, traditionally with mushrooms and other savoury ingredients. Its name means “rooster in wine”, and slow, gentle cooking is central to the style.

This version uses chicken breast and a slow cooker rather than a traditional stovetop braise. Searing the chicken and simmering the wine sauce first build flavour before everything cooks together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 35g protein, 29g carbs, 9g fat.

The chicken provides most of the protein, while the flour, carrots, onions and wine contribute carbohydrates. Butter and chicken contribute fat, and the wine also adds energy to the sauce. Serve a moderate portion with green vegetables and a modest amount of potato or bread to round out the plate.

Why sear the chicken first?

Golden edges: browning the chicken for 2–3 minutes on all sides adds colour and a savoury note to the finished dish. The chicken need not be cooked through at this stage.

A small non-stick pan is specified, so work in batches if needed to keep the chicken in contact with the hot surface.

Build a smooth wine sauce

Flour first: stir it into the softened vegetables until moistened, then cook for a minute. This helps it blend into the sauce rather than leaving dry patches.

Simmer before transferring: stir the wine and seasonings over the heat for 4–5 minutes, until the mixture begins to thicken. Keep stirring as it warms.

Keep the vegetables in mind

Whole mushrooms: adding them over the chicken keeps them intact as the dish cooks. Clean them before they go into the slow cooker.

Carrots and onions: slice the carrots and dice the onions so they cook alongside the chicken during the long braise. The recipe softens the onions in the pan before adding the flour.

Allow enough cooking time

Low setting: allow 6–8 hours for the chicken and vegetables to cook in the covered slow cooker.

High setting: the stated alternative is 4–5 hours. Slow cookers vary, so use the recipe’s cooking window and check that the chicken is cooked through before serving.

Serving ideas

The wine sauce and tender vegetables work well with potatoes, mashed potato or crusty bread to catch the sauce. A green vegetable or simple salad can add freshness alongside the rich braise.

Spoon the chicken, mushrooms and carrots onto each plate, then add sauce to taste.

Recipe notes & tips

• Pat the chicken dry before searing to encourage it to brown.
• Sear in batches if the chicken crowds the frying pan.
• Stir the flour into the vegetables thoroughly before adding the wine.
• Keep stirring the wine mixture as it comes to a simmer so it thickens evenly.
• Use a slow cooker with at least a 3-quart capacity, as specified in the method.
• Remove the bay leaves before serving.

Variations

• Use chicken thighs: swap in boneless, skinless thighs for a richer result, while checking that they are cooked through.
• Try another dry red: choose a dry red wine if Pinot Noir is unavailable.
• Add pearl onions: use them in place of some diced onion for a classic-looking variation.
• Serve with mash: spoon the chicken and sauce over mashed potatoes for a more substantial plate.
• Finish with fresh herbs: scatter a little extra parsley over the dish just before serving.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning; sear it in batches.
• Adding dry flour: it can form lumps in the sauce; mix it into the butter and vegetables until moistened first.
• Skipping the simmer: the sauce may not start thickening before slow cooking; simmer it for the stated 4–5 minutes.
• Lifting the lid repeatedly: heat escapes from the slow cooker; keep it covered during cooking.
• Serving without checking the chicken: slow cookers can vary; make sure the chicken is cooked through before eating.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions