Viola! Coq au Vin. It's sounds more fru-fru when you say it all French-y.
I used this recipe. I need to tweak this if I plan to make it again. I used dark meat chicken - not a good thing since you don't drain off the fat - grrr. I also used a Cab-Sav for the wine base. It wasn't as warm as I expected. I was told next time to use a free range French hen (um yeah, I will have it imported), but I will probably use lean chicken breast and as for a warmer wine - I will probably use Egri Merlot.
Have you made Coq au Vin in the crock pot? Any additional suggestions?