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Slow Cooker Coq au Vin with Parmesan Mashed Potatoes…for cold fall and winter nights when you want a fancy dinner, but need something easy! All made in the slow cooker (including the potatoes), using simple, wholesome ingredients that you may already have on hand. This dish is rich, flavorful, and so delicious. Great for both a simple family dinner and upcoming low-key holiday entertaining.
Looking back at this past week’s recipes, it’s clear that I am all about everything cozy right now. From Monday’s healthy bowl of warming ginger sesame noodles, to yesterday’s creamy french onion soup. All the cozy recipes! I blame the snow and frigid cold temperatures we’ve had this week. They’ve left me wanting to share my favorite cold-weather recipes.
Which brings me to this slow cooker coq au vin. It’s an all-in-one dinner, and it might just be one of my coziest recipes yet. It’s perfect for these cold, short, fall days.
I love Coq au Vin. For the past three years, I’ve shared a new coq au vin recipe with you guys…and I wasn’t about to stop this year. Last year I made these quick-cooking coq au vin chicken meatballs, but this year it’s all about the low and slow coq au vin. It’s a little more classic, but with my own little twists and tweaks.
Coq au Vin is traditionally a French-style chicken that’s slowly cooked in red wine on the stovetop. Some recipes require four-plus hours of cooking, multiple steps, a good amount of ingredients, and a lot of hands-on time. That’s all great if we have the whole day to spend in the kitchen, but like most of you, time is always an issue. Meaning there’s just isn’t enough of it.
Enter the slow cooker. It’s been my best bud the past few months and I’ve been using it at least twice a week. This is the perfect dish to cook low and slow. The longer this simmers away, the better.
This slow cooker coq au vin is easy, here are the steps.
First things first. This recipe looks longer and harder than it is. Honestly, it’s easy, but it does have a few steps in the beginning.
Why? Because I love to give you only the most flavorful recipes. And because I love an all-in-one dinner. Let me explain.
You want to start out by cooking the bacon, then searing the chicken and onion. Yes, this is first done on the stovetop before being added to the slow cooker. I know, what a pain, right? But trust me, searing the chicken will give you the best flavor. Can you skip this step? Yes, of course, but if you can make it happen, I’d sear the chicken first.
Once the chicken is seared, everything else goes into the slow cooker…
Including the potatoes!
Look, I love a dinner that’s a complete ALL-IN-ONE. So I thought, why not cook the potatoes for the mashed potatoes in the slow cooker along with the chicken. I wasn’t sure if it would turn out, but guys, it worked, and it worked so well!
The key is to leave the skins on the potatoes, then place the potatoes on top of the chicken so that they’re not submerged in the wine. They’ll cook up as the chicken cooks and by the time the chicken is ready, the potatoes are soft and ready for mashing.
Simple – and requires one less dish and saves on time.
I mashed the potatoes with butter, two cheeses, and garlic. I kept them simple, but creamy, buttery, and delicious.
A few notes.
It’s going to seem like a lot of wine to use, but trust me, it’s going to be great. The wine is the heart of the recipe, providing flavor while also helping to tenderize the chicken, so don’t skip it.
If you don’t love the idea of cooking the potatoes in the slow cooker, you can just skip it. We love the mashed potatoes with this dish, but it would also be great served over egg noodles or polenta!
And lastly, I’m highly recommending a side of crusty bread for mopping up that sauce…then maybe a glass of wine too. I know it’s only Thursday, but really the days all kind of blend right now. And wine with dinner is never really a bad idea.
And with that? Fancy Thursday night coq au vin? Promise it’s simple, it’s quick, it’s flavorful…and truly delicious.
FAQ:
Can I use chicken breasts instead of thighs?
Yes, but keep them nestled in the sauce so they stay juicy. Check for tenderness and remove once cooked through to avoid drying out.
How do I thicken the sauce without flour?
Reduce the cooking liquid until it lightly coats a spoon, then finish with a cornstarch slurry or a knob of butter for shine.
What wine works best?
A dry, medium-bodied red like Pinot Noir or Côtes du Rhône keeps flavors balanced and not overly oaky. Avoid big, heavily oaked wines so the sauce stays smooth.
Can I make this without bacon?
Absolutely—use olive oil to brown and add a pinch of smoked paprika for background warmth. Taste and adjust salt since you’ve skipped the bacon.
Looking for other slow cooker fall dinners? Here are a few ideas:
Slow Cooker Braised Hawaiian Pineapple Chicken Tacos
Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Slow Cooker Hearty Chicken Soup
Lastly, if you make this Slow Cooker Coq au Vin with Parmesan Mashed Potatoes. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Cooker Coq au Vin with Parmesan Mashed Potatoes
Servings: 6
Calories Per Serving: 559 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 slices thick-cut bacon, chopped
- 2 pounds bone in chicken breasts or thighs, skin on or off
- kosher salt and black pepper
- 2 tablespoons chopped fresh thyme leaves, plus 4 thyme sprigs
- 1 yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 tablespoons tomato paste
- 4 carrots, chopped
- 2 cups cremini mushrooms, halved
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon
- 1 cup low sodium chicken broth
- 2 bay leaves
- 1/2 cup fresh parsley, chopped
Parmesan Mashed Potatoes
- 4-5 small Yukon gold potatoes
- 1 head garlic
- 1/2 cup whole milk or heavy cream
- 4 tablespoons salted butter
- 1/3 cup grated parmesan cheese
- 1/3 cup shredded gruyere cheese
Instructions
Slow cooker
- 1. Rub the chicken with thyme and a pinch each of salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve for later.2. To the skillet, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet. To the same skillet, add the onion, cook 5 minutes, then remove from the heat and place in the slow cooker. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up. 3. Slice the top portion of the garlic head off. Poke holes in the potatoes using a fork and place on top of the chicken. Arrange the thyme sprigs and garlic around the potatoes. Cover and cook on low for 5-6 hours or on high for 3-4 hours. 4. During the last 30 minutes of cooking, remove the potatoes and garlic, let cool slightly. Continue cooking the chicken with the lid off to thicken the sauce slightly. 5. Meanwhile, make the potatoes. Peel the potatoes skin away, they should slip right off. Add the potatoes to a bowl with the cream. Squeeze the garlic cloves out into the potatoes, using to your taste. Mash the potatoes and then add the butter and cheeses. Season with salt and pepper.6. Remove the bay leaves and thyme from the slow cooker. Stir in the parsley and reserved bacon. Serve the chicken and sauce over the mashed potatoes.
Instant Pot
- 1. Rub the chicken with thyme and a pinch each of salt and pepper. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. 2. To the instant pot, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken. To the instant pot, add the onion, cook 5 minutes. Turn the instant pot off. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up. 3. Slice the top portion of the garlic head off. Poke holes in the potatoes using a fork and place on top of the chicken. Arrange the thyme sprigs and garlic around the potatoes. Cover and cook on high pressure for 15 minutes. Once done cooking, use the natural or quick release function. 4. Finish as directed above through step 4.
Stove-Top
- 1. Rub the chicken with thyme and a pinch each of salt and pepper. Cook the bacon in a large braiser over medium heat until crisp, about 5 minutes. Remove the bacon and reserve for later.2. To the skillet, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken, then add the onion, cook 5 minutes. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up. 3. Partially cover and cook over medium heat for 25-30 minutes, until the chicken is cooked through. 4. Cook the potatoes separately. Serve as directed above.
This post was originally published on October 29, 2020
This looks amazing! Is it possible to do this without the wine? is there something I could substitute? I’m hoping to make it for my girlfriend but she can’t have the wine. I love all your stuff, thank you!
Hey Melissa,
You can use beef broth in place of the wine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
delicious recipe thanks.
http://www.viewpakistan.net
Thank you! xTieghan
Looks amazing! Can I use frozen chicken thighs in the instant pot option? Also any recommendations for a mushroom substitute?
Hey Elizabeth,
I always like to defrost my meat before using and you can just omit the mushrooms:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing. I always appreciate that your recipes provide The option of The option of all three cooking methods. In this recipe white will be the difference in taste and texture/consistency of the crockpot versus the Insta pot. Any thoughts? We’re having it tonight I’m just trying to figure out how best to cook it.
Hey Shelley,
This recipe should taste the same with all cooking methods. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks delicious! What do you do with the cooked bacon that’s been set aside? Does that get added back into the dish at some later point in time? And thank you for another coq au vin recipe!
Hey Vann,
You can add that back in with the chicken. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks delicious
Thank you James! I hope you enjoy this if you get a chance to make it! xTieghan
Used the stove top version. Only change I recommend is sautéing the carrots and mushrooms until the mushrooms start to release a little of their moisture. Then, add the tomato paste and cook it for a minute or two to develop the flavor. Then add the wine, stock, and bay leaves. The mashed potatoes were fantastic! I love coq au vin and this is the easiest recipe I have found that has all the flavor of the traditional recipe.
Hi Elizabeth! I am so happy this recipe was easy and turned out so well for you! Thank you for trying it! xTieghan
Question – I really don’t like mushrooms. I know they’re a classic coq au vin ingredient, but I just don’t like them at all. Would it be terrible if I omitted them, or subbed them for something else?
Also, this looks incredible, and I think I’ll make it Saturday for a cozy Halloween dinner!
Hey Rachel,
You can simply omit the mushrooms:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Totally making this next week! It’s getting cold in here in WI and i’m ready to use and abuse my crockpot! Would it be possible to sear the chicken the night before, put it in the fridge, and then throw everything (juices included) into the crockpot? I’d love to not sear chicken at 6am haha but KNOW that searing provides so much flavor.
Hey Sarilis,
That would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it easier with bone in chicken or boneless? Looks delicious
Hey Rachel,
Either one is great to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tonight’s dinner. Can’t wait.
Yes!! I hope this turns out amazing for you, Joyce!! xTieghan
I haven’t made it yet, but I’m giving it a 5 because I know we’ll love it! I love any kind of recipe that I can sock into the crockpot early in the day, and then not think about again until suppertime. And your recipes are always so special and delicious. (How it is that practically every day you post a recipe that makes me say: “Oooh I have got to make this!!” Seriously, your blog is my favorite.
Hi Amy! I am happy you are planning on trying this and I hope it turns out amazing for you! You are too sweet!! xTieghan
Oh my god!! It tastes so delicious ?. Thanks for sharing the recipe.
Thank you Paul! I am so happy you loved this one!! xTieghan
Do you use bone in or boneless?
Hey Amy,
I used bone in, but boneless works well too! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, how critical do you think the bacon is to the recipe? I don’t eat bacon but would still like to make this. Thanks!
Hey Lisa,
You can simply omit the bacon:) I hope you love the recipe, please let me know if you have any other questions! xTieghan