French Basil Chicken Slow Cooker Recipes

BASIL CHICKEN WITH FETA (SLOW COOKER)

Basil Chicken With Feta (Slow Cooker) image

Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.

Provided by duonyte

Categories Chicken Thigh & Leg

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs chicken thighs (I used drumsticks and thighs)
1 (14 1/2 ounce) can fire-roasted diced tomatoes
2 cups cooked chickpeas or 1 (14 1/2 ounce) can chickpeas
1/2 cup pitted green olives
1/4 cup fresh basil leaf, tightly packed
4 -8 ounces feta cheese, crumbled
cooked rice or couscous

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.

Nutrition Facts : Calories 745.6, Fat 45.2, SaturatedFat 14.7, Cholesterol 217.8, Sodium 1134.3, Carbohydrate 33.1, Fiber 7.1, Sugar 4, Protein 50.7

FRENCH BASIL CHICKEN - SLOW COOKER

French Basil Chicken - slow cooker image

My sister gave me this recipe a long time ago. IT'S AWESOME! Hope you give it a try!

Provided by Debbie Sue

Categories Casseroles

Time 6h30m

Number Of Ingredients 13

Ingredients

1 Tbsp olive oil
2 onions, finely chopped
4 clove garlic, minced
1 tsp herbs de provence
1/2 tsp salt
1/2 tsp cracked black pepper corns
1 Tbsp flour
1/2 c white wine
1 c chicken stock
14 oz diced tomatoes, with juice
14 oz artichoke hearts, drained and rinsed
3 lb skinless bone in chicken thighs (around 8)
basil to taste

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!

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