Slow Cooker Chicken Provencal 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.

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.

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 PROVENçAL

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Place in slow cooker sprayed with cooking spray.
• Combine tomatoes, salsa, peppers, tomato paste and thyme; pour over chicken.
• Heat dressing in large skillet. Add mushrooms and onions; cook 5 min., stirring frequently. Spoon over ingredients in slow cooker; cover with lid.
• Cook on HIGH 3 to 4 hours (or on LOW 8 to 10 hours). Stir in olives before serving.

SLOW COOKER CHICKEN PROVENCAL

Steps:

• 1. Place all ingredients into a slow cooker, stir and cover with lid. Cook on low heat for 7 hours.
• 2. Recipe can be doubled for a 5, 6 or 7 quart crock pot.

PROVENçAL ROAST CHICKEN

Steps:

• Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
• Grate peel from lemon; squeeze juice. In small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
• In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
• Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.