I do not understand the reviews saying it was "too much work", it was no more work than any other stew. The bacon is a great touch and adds to the flavor. After the chicken was cooked, I reduced the liquid for 5 minutes and stirred in a little cornstarch to thicken it. Stir into skillet and bring to a boil add to slow cooker. Because I braised the chicken in a saute pan, I added extra chicken stock to cover the chicken better. Whisk together wine, broth, tomato paste, garlic and remaining flour. I used skinless boneless chicken thighs and only cooked them for 30 minutes to avoid overcooking. I believe the original recipe called for cooking the recipe over heat with wine and chicken stock, not putting the dish in the oven. 3) In the same skillet, saut the bacon, onions, garlic, and mushrooms for 2 minutes add the mixture to the cooker. Turn off and allow to sit for 15 minutes. Stir to combine and set on the low setting for 6 to 8 hours. I followed the first few steps up until placing the dish into the oven. Add the herbs, garlic and tomato paste to the crock pot. I had to modify the dish as I do not have a dutch oven and my cast iron skillet is too small. Meanwhile, cook rice pilaf to package instructions. Cover and cook on low 3-4 hours or high for 1 -2 hours, or until chicken pulls apart easily and vegetables are fork tender. Pour 1 jar Coq Au Vin Simmering Sauce and water or chicken stock over the chicken and vegetables. I think this is the best coq au vin recipe, the original dish is a peasant chicken stew designed to cook roosters, which are otherwise almost inedible due to their toughness. Transfer the chicken and any juices to slow cooker on top of veggies.
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