Spoon 1 cup sauce over chicken and sprinkle with reserved bacon and parsley. Using large spoon, skim excess fat from surface of sauce. Serve, passing remaining sauce separately NOTESĨ (5- to 7-ounce) bone-in chicken thighs trimmedĤ slices thick-cut bacon cut into 1-inch piecesġ0 ounces cremini mushrooms trimmed and quarteredĢ teaspoons minced fresh thyme or 1/2 teaspoon dried Cover and cook until chicken is tender, 4 to 5 hours on low. Bring to simmer and cook until thickened and spatula leaves trail in sauce, about 2 minutes transfer to slow cooker. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps. Stir in flour, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
Add mushrooms and cook until softened and well browned, 5 to 7 minutes.
If necessary, add reserved chicken fat to equal ¼ cup. Pour off all but ¼ cup fat left in skillet. Using slotted spoon, transfer bacon to paper towel-lined bowl set aside until ready to serve.
Add bacon to now-empty skillet and cook over medium heat until crisp, 5 to 7 minutes.
#COQ AU VIN SLOW COOKER SKIN#
Transfer chicken, skin side up, to slow cooker repeat with remaining chicken. Sprinkle with parsley and reserved green parts of scallions, thinly sliced on the diagonal, as garnish if desired. Cook half of chicken, skin side down, until well browned, 7 to 10 minutes. Cook until thickened, at least 2 or 3 minutes. Heat oil in 12-inch skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper.
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