Crock-Pot Coq Au Vin

Don’t let the name scare you! This chicken cooked in red wine is a classic French dish but we are bringing it to the crock-pot.  Serve this with a green salad and a little crusty French bread and you’ve got a great meal!

Crock-Pot Coq Au Vin

Prep Time: 30 minutes

Cook Time: 9 hours

Total Time: 9 hours, 30 minutes

Yield: 6 servings

Crock-Pot Coq Au Vin


3 Chicken Breasts (Bone-In) Cut in Half (Or Three Drumsticks and Three Thighs)
6 Slices Bacon
1 Bunch Scallions, Chopped
1 Clove Garlic, Minced
8 Small New Potatoes or 3 Large White Potatoes Cut into Quarters
3 Yellow Onions, Quartered
1 Pound Whole White Mushrooms, Washed and Stems Removed
1/2 Teaspoon Pepper
1 Teaspoon Dried Thyme
1 Teaspoon Salt
1 Cup Chicken Broth
1 Cup Burgundy (or Other Full Bodied Red Wine)


  1. Brown bacon and scallions in fry pan until bacon is crisp.
  2. Remove and drain on paper towel lined plate.
  3. Once cooled, crumble bacon.
  4. Add chicken pieces to pan and brown on both sides.
  5. Remove chicken and set aside.
  6. Put onions, mushrooms and garlic in crock.
  7. Add chicken pieces, bacon, scallions, salt and pepper, thyme, potatoes and broth.
  8. Cover and cook for 3-4 hours on high or 8-10 on low.
  9. During your last hour, add the red wine and cook on high.
  10. Serve with the broth spooned over the chicken and vegetables, like a stew.


Instead of crumbling bacon, you can also dice the bacon before cooking but I find raw bacon difficult to cut.

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