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My Crockpot Coq au Vin Meatballs are ideal for chilly fall and winter nights. Perfect for when you’re wanting a fancy slow-braised chicken, but need something simple and easy to throw together. Made easily with herb-seasoned parmesan chicken meatballs cooked in wine with vegetables, onions, garlic, and fresh herbs. This dish is warm, flavorful, hearty but healthy, and so delicious. Serve over mashed potatoes with bread on the side. Great for simple family dinners or holiday entertaining.

Crockpot Coq au Vin Meatballs | halfbakedharvest.com

And like clockwork, we’re just a week away from Thanksgiving and I am really leaning into easy, cozy, crockpot dinners. With the holiday season kicking into full gear this week, things feel busier than ever. I’m sure we can all relate. 

I think it’s important to remember that even though we have the big holiday dinner around the corner, we still have to eat on the days leading up to Thanksgiving too!

Personally, I LOVE this time just before Thanksgiving. Usually, my family is all slowly trickling in to stay for the extra long weekend. I’m cooking like crazy, and yet it’s all somehow a relaxing, comforting, and exciting time. 

Busy, but it’s always so nice to cook for the whole family again, it’s fun! 

Crockpot Coq au Vin Meatballs | halfbakedharvest.com

When everyone is here, I love to create dinners with certain brothers or cousins in mind. Last year around this time, I finally made white chicken chili for my cousin Abby. And the year before that, spicy butter chicken for my brother Creighton. 

And this year, I turned to my brother Brendan for some inspiration. I first made coq au vin way, way back in 2014. He loved this more traditional dish and said it was SO DELICIOUS. 

It’s a classic french dish consisting of chicken braised in red wine with vegetables. I wanted to turn it into a meatball dish that could easily be cooked in the crockpot. It took a few rounds of testing, but I finally got the recipe just right! 

Crockpot Coq au Vin Meatballs | halfbakedharvest.com

Details

Mix up the meatballs first. Ground chicken with parmesan, sage, thyme, onion, garlic, and chili flakes. Then roll the mix into balls and add them to the crockpot. If you don’t love the idea of doing this in the crockpot, you can use the instant pot or stove top variations I give. 

From here, pretty much everything goes into the crockpot all at once. Add the red wine, broth, and tomato paste. Then lots of carrots (my favorite addition) and mushrooms. Then a whole onion, a head of garlic, thyme, and bay leaves. 

Cover and slow cook. Since these are meatballs, they can cook quickly on high for a couple of hours or cook them low and slow all day. Either is great and the meatballs are never dry. The wine will add moisture to them.

Crockpot Coq au Vin Meatballs | halfbakedharvest.com

BUT, here’s what I will say about this recipe, the wine does turn the meatballs a funny color. It’s not the prettiest. However, the drizzle of garlic butter and a sprinkling of fresh parsley just before serving will fix them right up. They end up looking delish. 

Just be aware, you will have purple-ish colored meatballs. 

When the meatballs are cooked, pull them out along with the garlic, then set them aside on a baking sheet. Add butter and garlic around the meatballs then place the sheet pan under the broiler for a couple of minutes to crisp them up. 

What happens is that the butter browns around the meatballs and garlic. I then chop up the garlic and toss them back onto the pan with butter. Then toss the meatballs with the garlicky butter to finish. This step is optional, but I think it really adds flavor and a nice color to the dish. 

Crockpot Coq au Vin Meatballs | halfbakedharvest.com

My favorite way to serve these meatballs is over mashed potatoes. Spooning the sauce over the creamy mashed potatoes and topping with the meatballs leaves you with a cozy dinner that’s effortless to make.

And one that everyone really loves! My only other suggestion is to add a side of crusty bread for dipping. I already know it’s going to be a go-to recipe this winter. 

Crockpot Coq au Vin Meatballs | halfbakedharvest.com

Looking for other slow cooker meals? Here are a few ideas:

Creamy White Bean Noodle Soup with Rosemary Bacon.

Mustard Herb Chicken and Creamy Orzo

Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch

Slow Cooker Saucy Sunday Bolognese Pasta

Slow Cooker Herbed Chicken and Rice Pilaf

Crockpot Spaghetti Squash Lasagna Bolognese

Lastly, if you make this Crockpot Coq au Vin Meatballs, 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!

Crockpot Coq au Vin Meatballs

Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Calories Per Serving: 415 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Crockpot

  • 1. Add the chicken, 3/4 cup parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 16-18 meatballs).
    2. Pour over the wine and broth. Add the tomato paste, carrots, mushrooms, and bacon. Season with salt and pepper. Arrange the onion, garlic, bay leaves, and thyme around the meatballs. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
    3. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place onto a baking sheet. Remove and discard the bacon and bay leaves. Crank the heat on the slow cooker to high. Let cook, uncovered, 10-30 minutes.
    4. Sprinkle the meatballs with 1/4 cup parmesan. Arrange the butter around the meatballs and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop the garlic and mix with the butter on the sheet pan. Toss the meatballs in the butter.
    5. Serve the meatballs in the sauce with parsley and parmesan.

Instant Pot

  • 1. Add the chicken, 3/4 cup parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 16-18 meatballs).
    2. Set the instant pot to sauté. Add olive oil, then add the meatballs and bacon to the instant pot and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter and garlic. Let the butter brown, another 2-3 minutes. Pour in the wine and broth. Add the tomato paste, carrots, mushrooms, thyme, and bay leaves. Cover and cook on high pressure for 6 minutes.
    3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the garlic, chop, and stir into the sauce. Remove and discard the bay leaves.
    4. Serve the meatballs in the sauce with parsley and parmesan.

Stove

  • 1. Add the chicken, 3/4 cup parmesan, sage, thyme, onion powder, garlic powder, chili flakes, salt, and pepper to a bowl. Mix to combine. Roll the meat into tablespoon-size balls (will make 16-18 meatballs).
    2. Heat a large pot over medium-high heat. Add olive oil, then add the meatballs and bacon and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter and garlic. Let the butter brown, another 2-3 minutes. Pour in the wine and broth. Add the the tomato paste and 2 cloves chopped garlic, the carrots, mushrooms, thyme, and bay leaves. Season with salt and pepper.
    3. Reduce the heat to medium. Cook until the meatballs are cooked through, about 10-15 minutes. Remove and discard the bay leaves.
    4. Serve the meatballs in the sauce with parsley and parmesan.
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Comments

  1. 4 stars
    I made this recipe last night and my only feedback is the meatballs were dry. I’ll try it again in the crockpot but cook on low for 3 hours vs 4 hours. I’ll also cut my carrots smaller (I cut them similar to the picture), however they were still firm. I love all Tieghan’s recipes!

    1. Hey Kara,
      Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! So sorry about the meatballs! xxT

  2. 5 stars
    This recipe was awesome!
    I realized after I already started cooking that I was out of tomato paste.. but I dug around the pantry and found that had a bag of dry sun dried tomatoes. I put a few in a bowl with a tablespoon or so of boiling water and then blitzed it in the mini chopper.

    I served the meatballs, veg, and sauce over quick cook polenta and it was perfect!

  3. 5 stars
    Made these tonight. Delish!!! Couple comments though. I followed the stove top method. You say in ingredients a whole head of garlic, but in the directions, you say to add the garlic when adding the butter and then, after adding the wine and broth, to add the two cloves of chopped garlic. The whole head is garlic isn’t mentioned anywhere. And tomato paste isn’t mentioned at all. I had to go back to read the Instapot instructions to see where to add it. A little confusing, but still delicious!! Also, I cheated and used Trader Joe’s chicken meatballs. Thanks Tiegan. We make a LOT of your yummy recipes!

    1. Hey Cheryl,
      Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! So sorry for any confusion, I will adjust this!! xT

    1. Hey Serena,
      Totally, turkey bacon would be great for you to use! Please let me know if you have any other questions, I hope you love this recipe!! xx

      1. 5 stars
        Looking forward to making this but confused about the cut head of garlic on the stove version. Can you clarify what to do with it once the top is cut off to reveal the garlic cloves. Thank you so much!

        1. Hey Sheri,
          You just toss it in, the garlic will infuse the flavors in the dish:) I hope you love this recipe, please let me know if you give it a try! xx

    1. Hey Cassie,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

  4. 4 stars
    True confession, my husband made it. We live in a small town socertain common items are hard to find. Namely garlic bulbs. Luckily we have our own herb garden – Bay Leaf tree and all! So we left the garlic out.These were so tasty regardless! Our only critique is to have the volume of meat to match how it’s sold in markets; 1 lb pkgs. But it’s okay we figured it out. Thank you Tieghan!

    1. Hey Yvonne,
      Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃

  5. Hi–any suggestions for substituting fresh for dried herbs in this recipe? Struggling to figure what the ratio would be

    1. Hey Caitlyn,
      A general rule of thumb: for every 1 tablespoon of fresh herbs you will use 1 teaspoon of dried herbs. Please let me know if you have any other questions! xT

    2. 5 stars
      Hi there! My son Seth and I are big fans of your recipes! This was awesome! We went and cut our Christmas tree today and I chose this for dinner. Crock pot. Easy. When I told my son it was from Half Baked Harvest he said – I wondered. I knew it wasn’t just something you grabbed of the internet. The layers of flavor in the sauce were the giveaway.

      I added 2 slices of chopped bacon to the meatballs and used 2 lbs of ground chix. I also added more liquid and thickened it a bit with some flour because you can never have enough sauce.

      Per my boys – Excellent! Definitely a make again!

      1. Hey Jenny,
        Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! Thanks so much for your kind message and sharing what worked well for you! xT

  6. I just made this on the stovetop for dinner tonight as the slow cooker version had steps I didn’t want to do; broil meatballs and reduce sauce. Stovetop much quicker overall. However your instructions are unclear: how much olive oil to brown meatballs as no measurement provided (I used 1 TBSP); addition of garlic very unclear and mentioned twice. Am I supposed to put entire head in and then pull out and chop and put back two cloves?; tomato paste completely missing (I added w wine/broth/bay leaves based on other versions). Thought you would want this feedback as your recipes are always very clear. Thx!

    1. I agree. The stovetop recipe is really unclear. I am making this for our Friendsgiving (no one really wants turkey) and I feel like I will need to look at each prep method to be sure I have instructions right.

    2. Hi Merrill,
      Thanks so much for giving this recipe a try and sharing your feedback! So glad to hear it was enjoyed and sorry for any confusion! The olive oil is just a drizzle, no real measurement for that:) The garlic you are going to use the whole head and then chop 2 of the cloves from that. You were correct with the tomato paste, it’s added with the wine and broth! I will fix those instructions:) xx

  7. 2 stars
    Made the crockpot version, and the meatballs were pretty dry and the sauce was too watery. Smelled good, wasn’t a bad taste but wouldn’t make it again

    1. Hey Emily,
      So sorry for the trouble, thanks for giving the recipe a try! Please let me know if there is anything that I can help with! xx

    2. 3 stars
      Same Emily! It smelled amazing but wow. The meatballs were SO dry!!!! For that reason I wouldn’t make it again either