Slow cooker coq au vin

This traditional French chicken, bacon and mushroom stew is made even more flavoursome when cooked overnight in a slow cooker. Just breathe in and smell the aromas...

  • 20 mins preparation
  • 8 hrs cooking
  • Serves 6
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Slow cooker coq au vin
  • 20 spring onions (500g)
  • 2 tablespoon olive oil
  • 6 rindless bacon slices (390g), sliced thinly
  • 440 gram button mushrooms
  • 2 clove garlic, crushed
  • 1.8 kilogram whole chicken
  • 2 cup (500ml) dry red wine
  • 2 medium carrots (240g), chopped coarsely
  • 3 dried bay leaves
  • 4 sprigs fresh thyme
  • 2 sprigs rosemary
  • 1 1/2 cup (375ml) chicken stock
  • 1/4 cup (70g) tomato paste
  • 1/4 cup (35g) cornflour (cornstarch)
  • 2 tablespoon water


Slow cooker coq au vin
  • 1
    Trim green ends from onions, leaving about 4cm (1½ inches) of stem attached; trim roots leaving onions intact. Heat half the oil in a large frying pan; cook onions, stirring, until browned all over, remove from pan. Add bacon, mushrooms and garlic to same pan; cook, stirring, until bacon is crisp, remove from pan.
  • 2
    Cut chicken into 12 pieces. Heat remaining oil in same pan; cook chicken, in batches, until browned all over; drain on paper towel. Add wine to same pan; bring to the boil, stirring.
  • 3
    Place chicken in a 4.5-litre (18-cup) slow cooker with onions, bacon and mushroom mixture, carrot, herbs, stock, wine mixture and paste. Cook, covered, on low, about 7 hours.
  • 4
    Stir in blended cornflour and the water; cook, covered, on high, for 20 minutes or until sauce thickens slightly. Season to taste.


Not suitable to freeze. This recipe is great served with creamy mashed potato drizzled with some of the sauce; accompany with a green salad. Use shallots instead of spring onions. Use chicken pieces, such as 6 thigh cutlets and 6 drumsticks or 6 marylands, or ask your butcher to cut the chicken into serving pieces for you.