Coq Au Vin Stew (Crock Pot)

• 3 lbs skinless chicken thighs
• 0.5 (2 1/4 ounce) envelopebeefy onion soup mix
• 1 12 cups frozen pearl onions
• 2 cups fresh button mushrooms, quartered
• 12 cup dry red wine
• mashed potatoes (optional)
• fresh basil (optional) or parsley (optional)

1. Lightly coat a large skillet with nonstick cooking spray; heat over medium heat.
2. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat.
3. Place chicken thighs in a 3-1/2- or 4-quart slow cooker.
4. Sprinkle chicken thighs with dry soup mix.
5. Add onions and mushrooms.
6. Pour wine over all.
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. Using a slotted spoon, remove chicken from slow cooker.
9. Use a fork to remove chicken from the bone, shredding it into bite-size pieces.
10. Discard bones.
11. Return chicken to mixture in cooker.
12. If desired, serve with hot mashed potatoes and sprinkle with basil.
13. Makes 4 servings.

chicken thighs, onion soup, onions, fresh button mushrooms, red wine, potatoes, fresh basil

Taken from www.food.com/recipe/coq-au-vin-stew-crock-pot-323290 (may not work)