Coq au Vin iis traditionally made with bacon, so I used pastrami; beef-fry would work, or you could leave it out entirely. This will scale up easily if you have a bigger crockpot.
2 lb frozen chicken (boneless skinless breasts are fine)
6 slices cooked and crumbled pastrami
8 oz sliced baby portabellas
1 cup baby carrots
1 onion, chopped
3 cloves garlic, chopped or minced
½ tsp salt
½ tsp fresh-ground black pepper
½ cup chicken broth (or water)
1½ cup red wine
2 fresh sprigs thyme
Cook the pastrami (I baked it on a foil-lined baking sheet at 400 for 15 minutes).
Dump the frozen chicken into your crockpot and layer the rest of the ingredients in the order listed.
Cover and cook on low for 8 hours. Serve with mashed potatoes or your favorite pasta or just lots of challah to mop up the liquid.