Crockpot Coq au Vin

Last night I made coq au vin in the crockpot. I used the recipe from A Year of Crockpotting. I thought it was very good. Kevin didn't get home until almost 9:00 from work and had stopped to get fast food on the way home, so he didn't try it yet. He'll have it for lunch tomorrow, so we'll see what he thinks. I've had better coq au vin (made by an old friend in college who was from France), but I thought this was pretty good, too... especially since this could be done in the crockpot while I was off at work!

Crockpot Coq au Vin

6 to 8 frozen chicken thighs (I used boneless skinless chicken breasts)
6 slices cooked and crumbled bacon (I omitted this since I can't eat bacon)
8 oz sliced baby portabella mushrooms (I had white button mushrooms, so I used those)
1 cup baby carrots (I used extra, about four large carrots)
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup cheap red wine (I used cabernet sauvignon b/c that's what I had, but think it'd be even better with a pinot noir which is traditionally used in coq au vin)
2 large fresh thyme sprigs

Cook your bacon. Dump the frozen chicken into your crockpot and start layering in the rest of the ingredients. This is really a no-fuss preparation. Just throw it all in.

Cover and cook on low for 8 hours (mine cooked for 12.5 hours and was very good still). You could cook it on high for 4, but it won't taste as good. The flavors meld so nicely when cooked low and slow.

Serve with mashed potatoes or your favorite pasta. (Since it was just me eating last night, I didn't serve with anything, just ate a small piece of chicken and some veggies.)