Slow Cooker Coq au Vin: Easy Red Wine Chicken Thighs Tips, FAQ & printable recipe

Tips for success

To achieve a slightly thicker sauce, remove the chicken and vegetables once cooked and set them aside. Whisk a small amount of cornstarch mixed with cold water into the remaining liquid in the slow cooker and heat on high for ten minutes until the sauce reaches the desired consistency. Return the chicken and vegetables to the pot just before serving to warm them through, ensuring the final dish has a beautiful, glossy finish that coats every piece perfectly.

When working with raw poultry, always maintain high standards of kitchen hygiene. Use a dedicated cutting board for the chicken and wash it thoroughly with hot, soapy water immediately after use.

Clean any surfaces that came into contact with the raw meat, including the area around the slow cooker, to prevent cross-contamination. Always wash hands thoroughly after handling the chicken and before touching other ingredients, utensils, or the controls of the slow cooker to maintain a safe cooking environment.

Variations

• Bacon Infused: Add four slices of diced bacon to the slow cooker before adding the chicken. The rendered fat adds a smoky, salty depth that complements the red wine perfectly.
• Pearl Onion Addition: Incorporate one cup of peeled pearl onions during the last hour of cooking. They provide a sweet, tender bite that balances the acidity of the red wine.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days in the refrigerator.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat until the internal temperature reaches 165°F (74°C), stirring occasionally to prevent sticking.

Store any leftovers in an airtight container to maintain freshness. Ensure the food has cooled to room temperature for no more than two hours before placing the container into the refrigerator. Properly stored, the dish will remain safe to eat for up to three days. When ready to consume, inspect the food for any signs of spoilage and discard if there is any doubt regarding its condition, as food safety is paramount.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Prepare the dish as instructed, then allow it to cool completely before storing it in the refrigerator.

Reheat the portions gently on the stovetop or in the microwave until they are piping hot throughout. This makes it a convenient option for meal planning or serving guests without the stress of cooking on the day of the event.

Serving ideas

Serve the coq au vin hot, ideally in wide, shallow bowls that can accommodate the generous amount of savory red wine sauce. The dish pairs exceptionally well with a side of creamy mashed potatoes, crusty sourdough bread, or buttered egg noodles, all of which are perfect for soaking up the flavorful liquid.

A simple side of steamed green beans or a crisp garden salad adds a nice textural contrast to the soft, braised chicken and vegetables, completing the meal.

When plating, ensure each serving includes a generous portion of the mushrooms and carrots alongside the chicken. Spoon the warm red wine sauce over the top of the meat to keep it moist and enhance the presentation.

For a final touch, garnish with a fresh sprig of thyme or a sprinkle of chopped parsley if desired. This rustic, hearty presentation is characteristic of classic French country cooking and highlights the simple, high-quality ingredients used in the preparation of the stew.

Frequently asked questions

Recipe card

Slow Cooker Coq au Vin: Easy Red Wine Chicken Thighs

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 6 pieces boneless skinless chicken thighs
• 8 oz sliced mushrooms
• 2 cups baby carrots
• 1 tbsp fresh thyme
• 3 cloves garlic, minced
• 1 1/2 cups red wine

Instructions

1. Place the boneless skinless chicken thighs into the basin of the slow cooker, arranging them in an even layer. Scatter the sliced mushrooms and baby carrots over the top of the chicken pieces.
2. Add the minced garlic and fresh thyme over the vegetable and chicken mixture. Pour the red wine evenly over the entire assembly until the ingredients are partially submerged in the liquid.
3. Cover the slow cooker and cook on low heat for 6 hours until the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving the dish warm with the sauce.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

14 g

Fiber

2.5 g

Sugar

5 g

Sodium

450 mg

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