Coq Au Vin Stew (Crock Pot)

1. 1

   Lightly coat a large skillet with nonstick cooking spray; heat over medium heat.

2. 2

   Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat.

3. 3

   Place chicken thighs in a 3-1/2- or 4-quart slow cooker.

4. 4

   Sprinkle chicken thighs with dry soup mix.

5. 5

   Add onions and mushrooms.

6. 6

   Pour wine over all.

7. 7

   Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

8. 8

   Using a slotted spoon, remove chicken from slow cooker.

9. 9

   Use a fork to remove chicken from the bone, shredding it into bite-size pieces.

10. 10

    Discard bones.

11. 11

    Return chicken to mixture in cooker.

12. 12

    If desired, serve with hot mashed potatoes and sprinkle with basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.