Slow Cooker Coq au Vin

Prep Chicken

1. 1Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. 2In a small bowl, whisk together the flour and thyme.
3. 3Toss the chicken thighs in the flour mixture to coat evenly.

Slow Cooker

1. 1Place the diced bacon in the slow cooker pot and cook on high until crispy, about 5-7 minutes, stirring occasionally. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. 2Add the olive oil and butter to the slow cooker pot with the bacon fat. Increase heat to medium-high (if your slow cooker has this option, otherwise proceed to searing in a separate pan). Sear the floured chicken thighs on all sides until golden brown.
3. 3If using cognac, carefully pour it over the chicken and ignite with a long match or lighter (optional). Let the flames die down.
4. 4Add the minced garlic and cook for 1 minute until fragrant.
5. 5Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the pot.
6. 6Add the bay leaf, along with the pearl onions and mushrooms.
7. 7Return the cooked bacon to the slow cooker.
8. 8Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.

Finishing

1. 1Remove the bay leaf before serving.
2. 2Taste and adjust seasoning with salt and pepper if needed.
3. 3Garnish with fresh chopped parsley.