EASY CROCK POT CHICKEN PROVENCAL
This warm comfort food is the perfect chicken stew for the slow cooker. This dish is perfect for cooler weather!
Provided by Crabby Housewife
Categories Main Course Soup
Time 6h5m
Yield 6
Number Of Ingredients 9
Steps:
- Add olive oil to crock and coat the inside thoroughly.
- Add chicken to crock pot.
- Add dry ingredients (salt, pepper, cumin and ranch dressing mix).
- Slice red onion and green pepper and throw into crock pot.
- Pour can of diced tomatoes on top.
- Set slow cooker to low and cook for about six hours, stirring halfway through if possible.
- Top chicken stew with cheese and sour cream.
SLOW-COOKER CHICKEN PROVENCAL
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!
Provided by carmenskitchen
Categories One Dish Meal
Time 5h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Add the tomatoes, 1 1/2 cups of broth, thyme, oregano, and bay leaves. Cover and cook on low until tender, about 4 hours.
- 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.
PROVENÇALE CHICKEN SUPPER - SLOW COOKER
Steps:
- Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours Nutritional Information Calories:296 (10% from fat) Fat:3.4g (sat 0.6g,mono 0.8g,poly 1.3g) Protein:34g Carbohydrate:32.5g Fiber:5.1g Cholesterol:66mg Iron:4mg Sodium:785mg Calcium:81mg
PROVENçAL CHICKEN STEW
Provided by Lynn Alley
Categories Soup/Stew Slow Cooker Olive Tomato Sauté Stew Back to School Winter Potluck
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.
- Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.
- Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.
- Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.
- Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.
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