Best 5 Slow Cooker Chicken In Red Wine Recipes

Indulge in the delectable flavors of Slow Cooker Chicken in Red Wine, a culinary masterpiece that effortlessly combines succulent chicken, rich red wine, and an array of aromatic herbs and spices. This dish promises a tender and flavorful chicken that falls off the bone, bathed in a luscious red wine sauce that tantalizes the taste buds. As the chicken simmers in the slow cooker, the red wine infuses it with a deep, savory flavor, while the herbs and spices lend their unique essences, creating a symphony of flavors that will transport you to culinary heaven. The accompanying recipes in this article offer variations on this classic dish, including a hearty Slow Cooker Chicken in Red Wine with Mushrooms, featuring succulent mushrooms that add an earthy depth to the sauce, and a tantalizing Slow Cooker Chicken in Red Wine with Bacon, where crispy bacon bits add a smoky, salty touch that elevates the dish to new heights. Whether you prefer a classic preparation or crave a more adventurous flavor profile, these recipes guarantee a culinary experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER CHICKEN IN RED WINE

Slow-Cooker Chicken in Red Wine image

Chicken, carrots and mushrooms simmer in a rich red wine sauce. Perfect for cold days!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h50m

Yield 8

Number Of Ingredients 15

Ingredients

6 slices bacon
8 boneless skinless chicken thighs (about 1 1/2 lb)
1 bag (16 oz) ready-to-eat baby-cut carrots
8 oz tiny pearl onions
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
2 dried bay leaves
1 1/4 cups dry red wine
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 lb fresh small whole mushrooms
2 tablespoons Gold Medal™ all-purpose flour
2 tablespoons cold water
2 tablespoons chopped fresh parsley

Steps:

Line microwavable plate with microwavable paper towel. Add bacon; cover with paper towel. Microwave on High 3 to 5 minutes or until crisp. Crumble bacon.
Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in cooker. Add carrots, onions, bacon, salt, pepper, thyme, garlic, bay leaves, wine and broth.
Cover; cook on Low heat setting 8 to 10 hours.
Skim any fat from surface of chicken mixture. Stir in mushrooms. In small bowl, mix flour and water; stir into chicken mixture. Stir in parsley.
Increase heat setting to High. Cover; cook about 30 minutes longer or until mixture is thickened. Remove bay leaves before serving. Sprinkle with remaining chopped parsley.

Nutrition Facts : Calories 230, Carbohydrate 12 g, Cholesterol 60 mg, Fiber 3 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 5 g, TransFat 0 g

CRAZY SIMPLE CROCK POT RED WINE CHICKEN

Crazy Simple Crock Pot Red Wine Chicken image

This Red Wine Chicken recipe, like nearly all others that are made in my adored crock pot, is a hearty and warming weeknight meal that is a cinch to make, and is a crowd pleaser every time. Take that, overly-complicated meals! Crazy Simple Crock Pot Red Wine Chicken to the rescue!

Provided by Dee Dee Eberle

Categories Main Dish Poultry

Yield 4 people

Number Of Ingredients 11

Ingredients

4 boneless, skinless chicken breasts
1/2 large onion, sliced
4 medium carrots, sliced into 2-inch pieces
2 large celery stalks, sliced into 2-inch pieces
1 8 oz. container baby portabella mushrooms, washed & dried
3 medium garlic cloves, peeled and smashed
1 large sprig fresh thyme
1 large sprig fresh rosemary
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 cup dry red wine

Steps:

Wash & dry the mushrooms. Slice the carrots, onions & celery into similar-sized pieces. Peel and crush the garlic cloves.
Place all of the ingredients except the wine into the crock pot insert, placing the herbs on top of the chicken.
Pour wine over the ingredients. Cook on low for 6-8 hours.
Serve with fresh veggies and a starch of your choice (um, hello mashed potatoes).

SPICY SLOW COOKER CHICKEN CACCIATORE WITH WINE

Spicy Slow Cooker Chicken Cacciatore with Wine image

This is a delicious chicken cacciatore recipe that stems from my family's traditional recipes. Very flavorful and full of wholesome vegetables with an amazing flavor. So many tomato sauces are so bitter, but this utilizes plain white sugar to cut the bitterness and soften the sauce to make it delicious! This will end up sweet, savory, and spicy. Simple and easy to make as well! Serve over choice of pasta, rice, or just plain.

Provided by ryan7455

Categories Chicken Cacciatore

Time 16h20m

Yield 10

Number Of Ingredients 14

Ingredients

2 pounds skinless, boneless chicken breasts
2 ½ cups red wine
1 large onion, coarsely chopped
1 medium green bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
7 tablespoons minced garlic
3 tablespoons red pepper flakes, or more to taste
2 tablespoons Italian seasoning
salt and ground black pepper to taste
2 (15 ounce) cans diced tomatoes
¾ cup white sugar, or to taste
2 (15 ounce) cans tomato sauce

Steps:

The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 30.8 g, Cholesterol 52.7 mg, Fat 2 g, Fiber 4 g, Protein 24 g, SaturatedFat 0.5 g, Sodium 638.3 mg

CHICKEN & RED WINE CASSEROLE WITH HERBY DUMPLINGS

Chicken & red wine casserole with herby dumplings image

A rich and warming red wine chicken casserole - ideal for when it's cold and dark outside.

Provided by Jo Pratt

Categories Dinner, Lunch, Main course

Time 1h45m

Number Of Ingredients 19

Ingredients

6 part-boned chicken breasts or boned for slow cooker (see below)
3 tbsp plain flour
3 tbsp olive oil
3 onions, each peeled and cut into 8 wedges
200g smoked bacon lardons
3 garlic cloves, peeled and sliced
300g large flat mushroom, sliced
2 bay leaves
2 tbsp redcurrant sauce
3 strips of peeled orange zest
300ml red wine
300ml chicken stock
100g self-raising flour, plus extra for dusting
100g fresh white breadcrumbs
1 tbsp wholegrain mustard
140g butter, cubed
2 tsp fresh thyme leaves, plus extra to serve
2 tbsp fresh parsley, chopped
2 egg, lightly beaten

Steps:

Preheat the oven to fan 180C/ conventional 200C/gas 6. Season the chicken with salt and freshly ground black pepper, then coat lightly in a little of the flour. Heat the oil in a large ovenproof lidded casserole dish and, in batches, brown the chicken on both sides over a high heat. Remove the chicken and set aside.
Reduce the heat, add the onions and lardons and cook for about 5-8 minutes so they are golden tinged. Add the garlic, then sprinkle in the plain flour and cook for 1 minute, stirring to prevent sticking.
Add the mushrooms, bay leaves, redcurrant sauce and orange zest, then pour in the red wine and stock and season with salt and pepper. Bring to the boil, then return the chicken to the casserole dish, making sure it is well covered with the liquid. Put on the lid and cook in the oven for 30 minutes.
While the casserole is cooking, prepare the dumplings. Put the self raising flour, breadcrumbs, mustard and butter in a food processor and blitz to a crumb consistency. Add the thyme, parsley, eggs and salt and pepper. Briefly blitz until the mixture forms a fairly moist dough. Using floured hands, roll the dough into 6 large, even-sized balls.
Remove the casserole from the oven when the 30 minutes is up and sit the dumplings on top. Pop the lid back on and return to the oven for a further 20 minutes, until the casserole is cooked and the dumplings have puffed up. Spoon the chicken and sauce onto six plates and top each with a dumpling. Serve with a rich, fruity red wine.
If you want to use a slow cooker, brown the chicken in batches and transfer to the slow cooker pot. Add the flour, onions, lardons, garlic, mushrooms, bay leaves, redcurrant, orange zest, red wine and stock, and season. Cover and cook on High for 4 hours. Make the dumplings according to step 4, then sit on top of the casserole after 4 hours. Cook for another 1-2 hours, then serve.

Nutrition Facts : Calories 701 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 2.55 milligram of sodium

CHICKEN AND RED WINE SAUCE

Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 55m

Yield 12

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

Tips:

Choose the right cut of chicken: Bone-in, skin-on chicken thighs or breasts work best in this recipe. The bones and skin help to keep the chicken moist and flavorful.
Use a good quality red wine: A dry red wine with medium body, such as a Pinot Noir or Cabernet Sauvignon, is ideal for this recipe. Avoid using a sweet or heavy red wine, as it will overpower the other flavors in the dish.
Don't overcrowd the slow cooker: Make sure there is enough space in the slow cooker for the chicken to cook evenly. If the chicken is too crowded, it will not cook properly.
Cook the chicken on low heat: Cooking the chicken on low heat for 8-10 hours will help to keep it moist and tender. If you cook the chicken on high heat, it is more likely to dry out.
Add vegetables to the slow cooker: Vegetables such as carrots, celery, and onions can be added to the slow cooker along with the chicken. This will help to create a flavorful broth and make the dish more nutritious.
Season the chicken well: Be sure to season the chicken generously with salt, pepper, and other spices before cooking. This will help to enhance the flavor of the chicken.

Conclusion:

This slow cooker chicken in red wine is an easy and delicious one-pot meal that is perfect for a weeknight dinner. The chicken is cooked to perfection in a rich and flavorful red wine sauce. Serve the chicken with mashed potatoes, roasted vegetables, or rice for a complete meal. This dish is also great for entertaining, as it can be made ahead of time and reheated when guests arrive.