Best 7 Crock Pot Chicken Provencal Supper Recipes

SLOW-COOKER CHICKEN PROVENCAL

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.

CROCK POT CHICKEN PROVENCAL

Steps:

• Place all ingredients in the slow cooker, except for the basil leaves.
• Mix thoroughly.
• Cover; cook on Low for 7 to 9 hours or on high for 3 to 4 hours.
• Garnish with basil.

CROCK POT CHICKEN PROVENCAL SUPPER

Steps:

• Place chicken in slow cooker and sprinkle with basil, salt and pepper.
• Pour tomatoes and beans over chicken and sprinkle with the yellow peppers.
• Cover with lid and cook on high 1 hour and low 5 hours.
• Spoon bean mixture into each of 4 shallow bowls.
• Top each with 1 breast and 3/4 cup bean mixture.

CHICKEN PROVENCAL "STOUP"

Steps:

• One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

SLOW COOKER CHICKEN CREOLE

Steps:

• Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
• Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

CHICKEN PROVENCAL STEW IN THE CROCK POT

Steps:

• Cut up the chicken into portions. Cut the potatoes into cubes, slice the onions, garlic and peppers.
• Place chicken and potatoes into the crock pot dish.
• In a bowl, combine the onion, garlic, green pepper, tomatoes, wine and Italian seasoning.
• Pour the mixture into the crock pot and mix with chicken portions and potatoes.
• Cook on low for 8 to 10 hours.
• Enjoy!

PROVENçAL CHICKEN STEW

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.