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Slow-Cooker Chicken Provencal

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“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!”
READY IN:
5hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add the tomatoes, 1 1/2 cups of broth, thyme, oregano, and bay leaves. Cover and cook on low until tender, about 4 hours.
  4. 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.

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