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.
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!
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!
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.
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.
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.
Looking for other slow cooker meals? Here are a few ideas:
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
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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- 1 1/2 pounds ground turkey or chicken
- 1 cup grated parmesan cheese
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- chili flakes
- kosher salt and pepper
- 3/4 cup dry red wine, such as Cabernet Sauvignon
- 3/4 cup low sodium chicken broth
- 2 tablespoons tomato paste
- 4 carrots, chopped
- 1 cup sliced cremini mushrooms
- 2 slices thick-cut bacon, halved
- 1 onion, quartered
- 1 head garlic, top trimmed off to reveal the cloves
- 2 bay leaves
- 4 sprigs thyme
- 6 tablespoons salted butter
- 1/2 cup fresh parsley, chopped
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- 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 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.
- 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.
- 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 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.