Slow-Cooker Chicken Provencal

It seems that this week has turned into chicken week on the blog. First there was the Mango Glazed Chicken, then a Ricotta and Chicken dish. Today I bring you a slow-cooker recipe that works well any time of the year. I got a bit behind on writing recipes, or you could say I got a bit ahead on cooking food. Either way, this recipe was actually from Labor Day weekend. We decided to host a potluck, and since there would be a lot going on, I thought a slow-cooker recipe would be nice. This isn’t the simplest slow-cooker recipe–there are a few steps after the initial cooking time–but if that’s okay with you, then this is a tasty dish. Especially served on top of mashed potatoes. No pressure. Just saying. It was good. Super good.

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We put together our big folding table and our little kitchen table for our guests. Hopefully our next party will have our new kitchen table! (More news when that happens…)

 

 

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Directions for Slow-Cooker Chicken Provencal

Adapted from America’s Test Kitchen Family Cookbook

  • 12 bone-in, skin-on chicken thighs
  • Salt and pepper
  • Oil
  • 2 cups chopped onions
  • 12 garlic cloves, minced
  • 1 cup white wine
  • 1-28 ounce can whole or diced tomatoes
  • 1.5 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/4 cup flour
  • 1/3 cup Kalamata olives, pitted and chopped
  • 2 teaspoons dried parsley
  • 1 lemon

Pat the chicken dry with paper towels, then sprinkle with salt and pepper on each side. Heat a little bit of oil in a heavy-bottomed skillet over medium-high heat. Brown the chicken on both sides, in batches.

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Remove the skin, then place in the slow-cooker. Pour out excess fat, but leave some in the pan. Add the onions and a pinch of salt.

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Cook the onions until softened, then stir in the garlic. After 30 seconds, add the wine and scrape up any browned bits.

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Simmer until the wine reduces by half (about 5 minutes). Add the entire contents of the pan to the slow-cooker.

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Add the tomatoes, 1 cup of the broth, the thyme, oregano, and bay leaves to the slow-cooker.

I also added some pineapple sage I had in my yard.

I also added some pineapple sage I had in my yard.

 

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Cover and cook on low for 4 hours, until the chicken is cooked.

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Remove the chicken, placing it in a serving dish, then tent it with foil. Discard the bay leaves. Turn the slow-cooker to high. Whisk together the flour and remaining 1/2 cup chicken broth until smooth.

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Pour into the slow-cooker and cook for another 15 minutes. Add the olives, parsley, zest from the lemon, and more salt and pepper (to taste).

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Serve the sauce over the chicken, using the lemon wedges to squeeze more fresh lemon flavor on top.

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Directions for Slow-Cooker Chicken Provencal (without pictures)

Adapted from America’s Test Kitchen Family Cookbook

  • 12 bone-in, skin-on chicken thighs
  • Salt and pepper
  • Oil
  • 2 cups chopped onions
  • 12 garlic cloves, minced
  • 1 cup white wine
  • 1-28 ounce can whole or diced tomatoes
  • 1.5 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/4 cup flour
  • 1/3 cup Kalamata olives, pitted and chopped
  • 2 teaspoons dried parsley
  • 1 lemon

Pat the chicken dry with paper towels, then sprinkle with salt and pepper on each side. Heat a little bit of oil in a heavy-bottomed skillet over medium-high heat. Brown the chicken on both sides, in batches. Remove the skin, then place in the slow-cooker. Pour out excess fat, but leave some in the pan. Add the onions and a pinch of salt. Cook the onions until softened, then stir in the garlic. After 30 seconds, add the wine and scrape up any browned bits. Simmer until the wine reduces by half (about 5 minutes). Add the entire contents of the pan to the slow-cooker. Add the tomatoes, 1 cup of the broth, the thyme, oregano, and bay leaves to the slow-cooker. Cover and cook on low for 4 hours, until the chicken is cooked.

Remove the chicken, placing it in a serving dish, then tent it with foil. Discard the bay leaves. Turn the slow-cooker to high. Whisk together the flour and remaining 1/2 cup chicken broth until smooth. Pour into the slow-cooker and cook for another 15 minutes. Add the olives, parsley, zest from the lemon, and more salt and pepper (to taste). Serve the sauce over the chicken, using the lemon wedges to squeeze more fresh lemon flavor on top.

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2 thoughts on “Slow-Cooker Chicken Provencal

  1. Looks like a fun potluck and this chicken dish looks tasty! I did chicken in a crock pot once and wasn’t a fan of the texture…but I wasn’t using bone-in chicken. This looks great – I love chicken thighs and plenty of sauce! : )

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