Remove the bones, tendons, skin and any visible fat from the chicken breasts.

Cut the chicken into 2" to 3" cubes and dredge each piece in the all-purpose flour. I like to add my flour to a ziplock bag, add the chicken, close the bag then toss until each piece of chicken is well coated with the flour.

Add the vegetable oil to a large frying pan set over medium heat and add the flour coated chicken pieces.

Cook the chicken until lightly browned on each side. You don't need to throughly cook the chicken, you just want it to be slightly browned on all sides to lock in the juices. You will finish cooking the chicken in the slow cooker.

Remove the chicken from the pan and add to the crock pot.

Add the ham, pearl onions, carrots, celery, bouquet garni, chicken broth and red wine to the slow cooker.

Stir all ingredients until blended and place the lid on top of the slow cooker.

Cook on the lowest setting for about 5 to 6 hours.

Remove the bouquet garni bundle from the Crock-Pot and discard.

In a small bowl make a paste of the water and corn starch.

Add the corn starch mixture to the crock pot, mix well and replace the lid.

Cook the Coq au Vin for an additional 15 minutes or until the sauce starts to thicken.

Use a large serving spoon to scoop out the chicken and ham stew into a large serving bowl.

If desired sprinkle with fresh chopped herbs such as chives, basil or parsley right before serving.