Best French Basil Chicken Slow Cooker Recipes

FRENCH BASIL CHICKEN - SLOW COOKER

Steps:

• 1. Heat oil over medium heat, add onion and cook until soft.
• 2. Add garlic, Herbs de Provence, salt and pepper, cook for 1 minute, stirring. Add flour, stir for 1 minute, add the wine, cook for 1 minute. Add the stock and tomatoes, and bring to a boil.
• 3. Stir in artichoke hearts, remove from heat.
• 4. Place chicken thighs in the crock pot, and cover with sauce. Sprinkle with basil.
• 5. Cook on low for 6 1/2 hours. Chicken will be pretty much falling off the bone at this point. So I remove the chicken from the crock pot, remove the bones from the thighs, and cut / shred the chicken meat, and return to the crock pot. Give a stir to mix in. Delicious served over rice. Enjoy!

FRENCH STYLE BASIL CHICKEN

Steps:

• Put the sage leaves in a pan along with the onions, the white wine and the chicken broth.
• Bring to a rolling boil, and continue to boil until the sauce is reduced to 3/4 cup, about 8-10 minutes.
• Remove from the heat and let cool.
• Lay the pieces of chicen in a flat pan or in an airtight plastic bag and use this cooled sauce to marinate the chicken covered overnight in the fridge, or at least 6 hours.
• The next day, preheat the oven to 325°, remove chicken from the marinade, reserving the marinade, and pat dry.
• Put chicken in oven for about 35-45 minutes or until the juices run clear.
• Meanwhile, strain the marinade, discarding the onions, and leaves.
• Put in a suacepan and bring to a rolling boil, and boil for about 10-15 minutes, or until reduced by 1/3.
• Take half of the cream, and blend it together with the basil leaves in the blender until very smooth, and a bit pasty.
• Add this to the sauce, along with the other half of the cream, and reduce heat to low and keep warm until the chicken in done.
• Serve this sauce over the chicken, with rice.

FRENCH COUNTRY SLOW COOKER CHICKEN

Steps:

• Place onion, carrots, and celery in slow cooker. Arrange chicken over vegetables. Sprinkle with tarragon, thyme, salt, and pepper.
• Pour soup over chicken. Sprinkle with dry onion soup mix and then pour in white wine. Cover; cook on HIGH 3 to 4 hours, stirring once during cooking.
• Serve over rice.

BASIL CHICKEN WITH FETA (SLOW COOKER)

Steps:

• I use skin-on, bone-in chicken. I browned the chicken and froze it, and put it in a 4 quart slow cooker frozen. Stephanie used skinless boneless and just put it in the slow cooker.
• Add the entire can of tomatoes, the chickpeas (rinse and drain if using canned - I cook from dried), green olives, basil leaves, and feta cheese. (I found 4 ounces to be enough, she used 8 ounces).
• Cover and cook on low for 6 to 7 hours. Mine was done without falling apart at 7 hours and I would test at 5 hours if using not-frozen chicken. Serve chicken and the copious juices over rice or couscous.

SLOW-COOKER BASIL CHICKEN SOUP

Steps:

• Heat up you chopped vegetables and garlic in the microwave for 5 minutes.
• Add to a preheated 4 quart slow cooker.
• Add hot chicken both, Vegeta, salt and pepper.
• Add chicken Drumsticks and cook on High for 31/2 hours.
• Stir in pasta , stir a few times; add basil last 10 minutes.
• Spoon on you bowl and enjoy the taste of summer. this freezes very well.