This easy Slow Cooker Coq Au Vin Blanc is a delicious, wine-braised chicken dish that’s perfect for a cozy meal. Packed with fresh herbs, vegetables, and a creamy sauce, it’s simple to prepare with common ingredients. The slow-cooked chicken is tender, making it a comforting dish served over couscous.

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Recipe Ingredients

• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 bay leaf
• 2 tbsp (30 ml) oil, divided
• 4 lb (1.8 kg) whole chicken, cut into 6 to 8 pieces and patted dry
• Salt and pepper, to taste
• 1 medium onion, halved and thinly sliced
• 3 medium carrots, sliced crosswise on the diagonal into ½-inch (1.3-cm) pieces
• 2 cloves garlic, minced
• 3 tbsp (45 ml) tomato paste
• ⅓ cup (42 g) flour
• 1 cup (240 ml) dry white wine
• 2 cups (346 g) couscous
• Chopped fresh parsley, for serving

How To Make Slow Cooker Coq Au Vin Blanc (Wine-braised Chicken)

1. Prepare the herbs: Using some cotton kitchen twine, tie the thyme, parsley, and bay leaf into a bundle and add to your 6-quart (6-L) slow cooker
2. Brown the chicken: Heat 1 tablespoon (15 ml) of the oil to medium-high in a large skillet. Season the chicken generously with salt and pepper. Working in batches to avoid crowding, cook the chicken, skin-side down, until the skin is golden brown, about 4 minutes. Transfer the chicken to your slow cooker. Add the remaining 1 tablespoon (15 ml) of oil, onion, carrots, and garlic to the skillet. Cook for 4 minutes, until the onion softens. Stir in the tomato paste and flour, and cook for 1 more minute. Add the wine and simmer for 1 minute before pouring everything into the slow cooker.
3. Slow cook: Cover and cook on high for 4 hours or on low for 8 hours
4. Finish and serve: Remove and discard the herb bundle. Cook the couscous according to package directions. Serve the chicken and sauce over couscous, topped with chopped fresh parsley.

Recipe Tips

• Brown the chicken first: Always brown the chicken skin-side down before adding it to the slow cooker. This helps create a flavorful, crispy skin and enhances the overall taste of the dish.
• Use a dry white wine: For the best flavor, use a dry white wine like Sauvignon Blanc or Chardonnay. Avoid sweet wines as they can alter the taste of the dish.
• Cut vegetables evenly: Slice the carrots and onions to similar sizes for even cooking. This ensures all the vegetables soften at the same time and adds uniform texture to the dish.
• Don’t skip the herb bundle: Tying the thyme, parsley, and bay leaf together makes it easy to remove them later. This prevents any leaves or stems from falling into the sauce.
• Cook couscous properly: Follow the couscous package instructions for the perfect fluffy texture. Under or overcooked couscous can affect the overall meal.

Recipe FAQs and Variations

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• Slow Cooker Coney Island–style Chili
• Slow Cooker Classic Stuffed Cabbage Rolls
• Slow Cooker Chickpea, Mushroom, Carrot And Red Wine Stew