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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
Delicious! And. the house smells so good. Thank you for this recipe, I look forward. to making many more of your
dishes.
Thank you so much Kamila! I am really glad this turned out so well for you! xTieghan
This is delicious! I really liked it but I do think it needs a couple of adjustments. For me, the potatoes did not cook evenly in the slow cooker. Parts of them were still a bit hard while the rest was super soft, so next time I would just boil them separately. I also wasn’t sold on the head of garlic being cooked in the slow cooker either, it didn’t leave the garlic very strong in flavor and I am a garlic lover. Also, when everything was done, I took all the chicken pieces out, added 2 tbsp cornstarch mixed with 3 tbsp cold water, and turned the slow cooker to high for a bit to thicken the sauce.
Hi Ashley! I am sorry you had some trouble with this recipe. I hope it turns out better for you the next time you make it! If you have any questions, please let me know! xTieghan
Holy Moly, this was sooooooo good. I simply cant believe how fantastic this was. THANK YOU!
Thank you so much Rach! xTieghan
I just found your blog and I’m so happy with every recipe of yours that I’ve tried! I wanted to try one of your slow cooker recipes but I feel like they’re all too big for my 4 quart cooker. Is there a specific size that you’re writing all of these slow cooker recipes for? Would my 4 quart be way too small for this recipe?
Hey Chelsea,
Thanks so much for following along! My slow cooker is 7 quarts. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this recipe for me and my boyfriend a week ago, and we loved it. He grew up in France eating dinners like these so I knew it had to be just right 😉
Only thing I couldn’t make work was the potatoes – they didn’t seem to cook right in the slow cooker, so I transferred them to the stove.
I love slow cooker recipes, so please more recipes like these, maybe with lamb shanks or ham hock! These recipes are great for fall and winter 🙂
I am so happy you both loved this one, Henny! Thank you so much for trying it! xTieghan
The chicken was fall off the bone tender, amazing!! I was disappointed by the potatoes though. I followed the receipe and cooked on slow for 6 hrs and the potatoes were still not completely cooked through, maybe i choose potatoes that were too big. Other than that, so tasty!
Hi Emily! I am really happy this recipe turned out so amazing for you! Thank you for trying this! xTieghan
Absolutely outstanding! I made it sans the potatoes as my husband is a Type 1 Diabetic and has to watch the carbs
Amazing! I am really glad this turned out so well for you both! xTieghan
Oh my goodness, this was delish! ? I lowered the time to 15 minutes because I used boneless chicken breasts. This method of cooking the potatoes was BRILLIANT. My whole fam loved it!
Thank you so much Nikki! xTieghan
I started making this but didn’t see a temperature for your stove top recipe…
Hey Claire,
As stated in step 1 and step 3, you will cook this over medium-high heat. I hope you love the recipe, please let me know if you have any other questions! xTieghan
LOVED making this! My chicken wasn’t thawed so I used the Instant pot! Thank you for providing the directions for all three methods of preparing this dish!
I do think next time I’ll use the slow cooker. I didn’t have any problems but think I would like the chicken to cook all day long.
Chicken had great flavor! You are right the instructions are long but it is not that hard.
Fantastic. Was worth the extra steps. Always a fan of a delish crockpot recipe. I could only find chicken breasts and they were still great, however next time i would cook them a bit shorter. I love everything I’ve made from you Tieghan!
You are so kind! I am really glad this recipe turned out so well for you! xTieghan
Excellent
Thank you! xTieghan
SO excited to try this!! Is there a way to do it low and slow in the oven??
Hey Joanna,
Yes, just follow the stove top instructions listed above:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was an incredible recipe. The mashed potatoes were hands down the best I’ve ever had. Ever. The chicken was cooked perfectly and fell off the bone and a definite nice Friday meal to come home to already done and not having to do a ton to make a tasty meal.
Love to hear that! Thank you Samantha! xTieghan
Another fantastic HBH recipe! I have made a lot of your recipes and everybody looks forward to them and raves about them! I think we could live on your recipes and never stray to any others! Keep up the deliciousness!
Thank you so much Steve! I am really glad this turned out so amazing for you! xTieghan