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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Another insanely delicious recipe that warms you down to your toes. Waiting to eat this with the delicious smell permeating my entire house was TORTURE. I had my parents over for dinner and we all LOVED it. So much flavor! Wow!
Hey Alexis,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Made this for dinner tonight. The recipe was so easy to follow and came out well.
Hey Sarah,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
When do you add the cooked bacon in into the recipe?
Hey Monica,
You are adding the bacon back to the recipe in step 6. I hope you love the dish. Let me know how it turns out! xTieghan
Definitely one of my favorite slow cooker recipes. So easy to make and throw together, and such a delicious meal in the end!
Hey Sarah,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Making this for dinner tonight! Can I use small creamer potato’s?
Hey Trusha,
Yes that would work well! I hope you love the recipe:) xTieghan
Better than any stew I have ever made! This dish is absolutely perfect for cold wintery weekends! All the flavors blend together beautifully – this will be a recipe I use year after year after year!
Hey Caron,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
This recipe is so good and makes the house smell amazing all day. Love that the potatoes are cooked in the crockpot, makes for an easy clean up! Also this made for excellent leftovers since the sauce thickened up a bit more the next day.
Hey there,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
How many carrots? It is not listed in the ingredients? Thanks! Love your recipes!
Hey Jessica,
The recipe calls for 4 carrots, chopped:) I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Another amazing recipe!! I omitted the bacon and used my instant pot. It took longer than I expected for it to come to pressure, but it was worth the wait. I used my ricer for the potatoes so I didn’t even need to peel them-skins stayer in ricer! Definite keeper!
Hey Kristin,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Hi!
Can I make this in my Staub Cocette?
Also, I made your crispy cheesy potato stacks for christmas dinner and they were devine!!
Thank you so much!
Hey Lo,
Yes, that would work well! Happy New Year! xTieghan
Excellent! It was perfect for our 2020 Christmas Eve for two (with lots of leftovers) I wouldn’t change a thing!
Followed the recipe as written for the IP. The potatoes were awesome, but the chicken and sauce weren’t as flavorful as I would have expected. I also tried to cook down the sauce after pressure cooking, but it stayed watery, so I used flour to thicken it a bit. It ended up being ok, but it was a bit labor intensive for just an okay dish. The potatoes I would make again though.
Hey Sarah,
Thanks so much for giving the recipe a try! Happy Holidays! xTieghan
does the calorie count per serving include the potatoes?
Hey Courtney,
No it does not include the potatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I loved this recipe!
I thought this recipe was easy to follow and turned out incredibly delicious. This was the first time that I put potatoes in the crockpot to cook for mashed potatoes – a brilliant idea. I would bump up the number of carrots next time. I did also add in a few diced stalks of celery.
I will absolutely be making this again!
Thank you so much! I am really glad this turned out so well for you! xTieghan
Hello! First, I want to say I love your recipes. I have both of your cookbooks, follow you on Instagram, and check your site weekly meal planning. I always have an HBH recipe on my weekly recipe list. 🙂
All that to say, I would love to make this for me and my husband’s Christmas dinner. We will be doing our own little celebrating before (hopefully) heading to Ohio on the 24th to spend time with his family through New Years. Do you think I could make this and freeze the leftovers?
Thanks for the advice!
Hey Elizabeth,
Thank you so much for your kind message!! Sure, you could freeze the leftovers. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan