Slow Cooker Coq au Riesling for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To enhance the depth of the sauce, you can sear the chicken pieces in a hot skillet for a few minutes before adding them to the slow cooker. This adds a caramelized layer of flavor that carries through the entire dish. However, this step is entirely optional and the recipe will still be delicious without it if you are short on time.

If you find the sauce is too thin at the end of the cooking time, you can remove the chicken and vegetables and simmer the liquid in a small saucepan over medium-high heat for a few minutes until it thickens to your preference. Alternatively, whisk in a small amount of cornstarch slurry to achieve the desired consistency before serving.

Variations

• Herb-Infused Version: Add a sprig of fresh thyme or a bay leaf when adding the wine to infuse a deeper, woodsy aroma into the sauce during the slow cooking process.
• Creamy Finish: Stir in two tablespoons of heavy cream or crème fraîche during the last ten minutes of cooking for an even richer, more velvety sauce consistency.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat or in the microwave until steaming hot throughout, reaching an internal temperature of 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator. Ensure the dish cools down to room temperature within two hours of cooking before placing it in the fridge.

Properly stored, the chicken and sauce will remain safe to eat for up to three days. When ready to eat, reheat the dish gently on the stovetop or in the microwave until it is heated through to an internal temperature of 165°F (74°C).

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can assemble the ingredients in the slow cooker insert, keep it covered, and refrigerate it overnight.

When ready to cook, simply place the insert into the base and start the slow cooker. Ensure you add a little extra time to the cooking cycle to account for the initial cold temperature of the ingredients.

Serving ideas

Serve the Coq au Riesling hot, directly from the slow cooker or arranged on a platter. It pairs perfectly with side dishes that can soak up the delicious wine sauce, such as crusty bread, steamed potatoes, or a bed of buttered egg noodles.

The simplicity of the dish makes it versatile enough for a casual weeknight dinner or a more formal weekend gathering.

For a fresh finish, consider garnishing the plate with finely chopped fresh parsley or chives. The bright green color contrasts beautifully with the creamy white sauce, adding a touch of visual appeal and a fresh, herbaceous note that balances the richness of the meal.

Ensure each serving includes a generous portion of the mushrooms and shallots to complement the tender chicken.

Frequently asked questions

Recipe card

Slow Cooker Coq au Riesling for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lbs chicken pieces, bone-in and skin-on
• 8 oz mushrooms, sliced
• 3 shallots, thinly sliced
• 1 bouillon cube, crumbled
• 1 cup dry Riesling

Instructions

1. Place the raw chicken pieces into the bottom of the slow cooker. Scatter the sliced mushrooms and shallots evenly over the chicken, ensuring they are well distributed.
2. Crumble the bouillon cube over the chicken and vegetables. Pour the Riesling over the entire mixture to provide the base for the aromatic sauce.
3. Cover the slow cooker and cook on low for 4 to 6 hours. Once finished, ensure the chicken reaches an internal temperature of 165°F (74°C). Allow the dish to rest for at least 5 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

8 g

Fat

18 g

Fiber

1.5 g

Sugar

3 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.