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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
I made the instant pot version, and everything turned out great except for the potatoes. I would recommend cutting the potatoes in half if doing the instant pot version because the potatoes ended up not cooking completely. I had to finish the potatoes on the stovetop to cook them through all the way. Other than that everything tasted great!
Hi Helen! I am sorry about that! I am glad this still turned out well for you! xTieghan
I have this in the slow cooker right now 😉 I used russet potatoes rather than Yukon because I had two bags that needed to be used up before they went bad – hopefully it still turns out just as great!
I am sure it will, but please let me know if you have any questions! Thank you for trying this, Amanda! xTieghan
Hi!!! Would you recommend using chicken thighs or breasts?
I’m making this soon for my family and I can’t wait! ❤️
Hey Whitney,
You can use either! I hope you love the recipe, please let me know if you have any other questions! xTieghan
When is the bacon added back in?
Hey Courtney,
You can add the bacon back in with the chicken. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made the crockpot version tonight. Absolutely loved it. Will definitely make this again.
I am so happy to hear that, Niko! Thank you! xTieghan
Tough times deserve comfort food! Hosted this tonight for a small group, and it was a hit!!! So delicious. Chicken fell off the bone. Clutch idea about potatoes. Yum all around.
Thank you so much To! I am really glad this turned out so well for you! xTieghan
*Chef’s kiss* After making countless Half Baked Harvest recipes, my new favorite phrase is: Tieghan can do no wrong. Made the Instant Pot version of this last night and just finished the leftovers for lunch. It is absolutely divine!! Fall off the bone chicken, so rich in flavor and as always, a very straightforward, easy to follow recipe. I was hesitant on the process for the mashed potatoes but they were just perfect and I was too impatient to wait for them to cool so I left the skins on which was great. I don’t think I can ever make plain old mashed potatoes again. All the flavors of this recipe together were just dreamy! Thank you for all you do to put amazing food in all of our kitchens! xo
You are too sweet! I am really happy you have been enjoying this and other recipes of mine! Thank you so much Emmy! xTieghan
Rich and flavorful, chicken was delicious! (Bone-in, skinless thighs). But instructions need some work. I used the high temp slow cooker function on my InstaPot. After almost 5 hrs, potatoes were hard as a rock. Extra time, trouble and dishes to get an acceptable texture, but tasty. Added a flour slurry and sautéed for 10 minutes to thicken the sauce. For optimal results, you do need to do the same prep for all methods. Next time, I will just use the stovetop (or oven) method with the LeCrueset Dutch oven. Thicken sauce with flour and do the potatoes separately. Slow cooker maybe would have worked on low and longer cook time. Seems like a slow cooker recipe should use less liquid than the other methods
Hi Connie! I am sorry you had some trouble with this recipe, but I am glad it ended up turning out well for you! Please let me know if there are any questions I can help with! xTieghan
Made this yesterday for my birthday dinner, second time I’ve made coq au vin, and omg it was AMAZING!! My friends insisted on the recipe and it was all gone by the end of the night. So flavorful. Only small difference was that instead of whole chicken pieces I used smaller cuts of chicken breast, and instead of regular bacon used bacon turkey as one of my friends doesn’t eat pork. It turned out incredible. The mashed potatoes, I just squeezed out the cooked garlic cloves, I didn’t bother mashing them, and they turned out fine, it was interesting having whole bites of whole garlic with the potatoes, it worked out super well:)
Wow that is so amazing! I am so happy this recipe turned out so well for you all! Thank you! xTieghan
This was FANTASTIC!!! My Hubby kept saying “Thank you for a Wonderful dinner”!! Even though I did not add the bacon, it was sooooo yummy! Thanks Tieghan!!!
Thank you Leslie! I am really glad this turned out so well for you! xTieghan
This was so good! My family loved it. You have absolutely great flavors in all your recipes. We’ll be making it again soon. Thanks!
Thank you so much Juleen!! xTieghan
Made this for dinner last night with bone in skin on chicken thighs. I used some thick sliced pancetta in mine. Apart from that I made as this recipe on the stovetop. It was really tasty and the sauce was beautiful! For my potatoes, I roasted a garlic bulb while the chicken was cooking and then squeezed into my potato mix before mashing with the butter and cream. So tasty and I would definitely make again. Thanks Tieghan for your beautiful recipes from me in NZ!
Hi Jane! I am so happy this recipe turned out so well for you! Thank you for trying it! xTieghan
Well I hate to tell you how many years ago I bought a slow cooker that never came out of the box !!! This recipe finally pushed me to give it a try and might I say … well worth it !!
Flavors were great as always !!! And what a treat to have dinner ready and waiting !
Thanks much !!
Well I am glad you puled it out for this! Thank you so much for trying this one, Judi! xTieghan
Made this on a chilly, relaxing Sunday afternoon and it was a great meal. I used bone in thighs just to add more flavor and they fell off the bone. I made it in a slow cooker and it turned out great! Loved making the potatoes right in the slow cooker! Thank you!
Sounds like amazing weather to enjoy this with! I am really glad this turned out so well for you! Thank you! xTieghan
I made this tonight on the stovetop. It is SO delicious. Thank you so much for all of your wonderful recipes.
Thank you Chris!! xTieghan