Chicken Provencal Stew In The Crock Pot Recipes

EASY CROCK POT CHICKEN PROVENCAL

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.

PROVENçAL CHICKEN STEW (SLOW COOKER)

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

SLOW-COOKER CHICKEN AND DUMPLINGS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix both soups, broth and onion. Arrange chicken in slow cooker. Sprinkle with salt and 1/4 teaspoon pepper. Dot with butter.
• Cover; cook on Low heat setting 6 hours. Uncover; shred chicken, using 2 forks. Stir in peas and carrots. Increase heat setting to High. Cover; cook while preparing dumplings.
• On work surface, roll biscuits to flatten to 1/4-inch thickness. Cut each biscuit into 4 strips. Place strips in stew, pressing gently with back of spoon to submerge in liquid. Cover; cook on High heat setting 1 hour 30 minutes or until dumplings are thoroughly cooked. Sprinkle with parsley, egg and additional pepper.

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.

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!

PROVENCAL BEEF STEW (IN CROCK POT)

Steps:

• Place the beef in your crock pot, on high heat.
• Add onion, mushrooms and garlic to a 12" non-stick skillet and saute over medium high heat for 5 minutes, or until soft. Stir occasionally. Add to the crock pot.
• Add carrots.
• Place the beans in a blender or food processor, with the broth, and blend until pureed. Add to the crock pot.
• Add all remaining ingredients.
• Cover and cook on high for 6-7 hours. Garnish with fresh thyme.
• I served this over spinach, but it would be nice in a big bowl with some lovely French bread!

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.

PROVENCAL CHICKEN STEW

Steps:

• Combine the 1 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 saute 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 saute pan over medium-high heat and add the onion and the 2 tablespoons flour. Saute, 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.

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.

EASY CROCK POT CHICKEN STEW

Steps:

• Combine all ingredients in the slow cooker and stir well.
• Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
• As you serve the stew, fish out the bay leaves and garlic cloves.