Slow-Cooker Chicken Provencal |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 6 |
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As a full-time working mom, I am always looking for really good recipes for my crock pot. I am always skeptical about slow-cooker recipes but this one is a winner. Again, I am always willing to go the extra mile with ingredients and preparation if I think it will be worth the effort. This one works well on a weekend or if you put it on during your lunch break since you cook it low for 4 hours only. I served this with a parmesan couscous tossed with diced artichoke hearts and lemony green beans topped with tomato and basil feta cheese. This one is company worthy, I was impressed and that doesn't come easily for me! Ingredients:
6 bone-in skin-on chicken breast halves |
2 tablespoons vegetable oil |
3 onions, chopped medium |
12 garlic cloves, minced |
1 1/2 cups dry white wine |
1 (28 ounce) can crushed tomatoes |
2 cups low sodium chicken broth |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
2 bay leaves |
1/4 cup all-purpose flour |
1/2 cup kalamata olive, pitted and chopped course |
1/4 cup minced fresh parsley |
1 tablespoon grated lemon zest |
lemon wedge, for serving |
Directions:
1. Season chicken with salt and pepper. Heat 2 teaspoons of oil in skillet over medium high heat and cook chicken in batches until browned on both sides then add to slow cooker.
2. Heat remaining 2 teaspoons of oil in empty skillet. Add onions and 1/4 teaspoon of salt and cook until softened, about 5 minute Stir in garlic and cook for 15 seconds. Stir in the wine, scraping up an brown bits. Simmer until the wine has reduced by half, about 5 minutes, then pour into slow cooker.
3. Add the tomatoes, 1 1/2 cups of broth, thyme, oregano, and bay leaves. Cover and cook on low until tender, about 4 hours.
4. Transfer chicken to large serving dish and tent loosely with foil. Discard bay leaves. Set the cooker to high. Whisk the flour with the remaining 1/2 cup of broth until smooth, then stir into slow cooker until thickened, about 15-30 minutes. Stir in olives, parsley and lemon zest and season with salt and pepper to taste. Spoon over chicken.
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