I’ve been having a renewed love affair with my slow cooker lately. I have been using it to make everything from nutrient rich 24-hour bone broth, to desserts, and of course healthy dinners when I know I will be too busy to get home and cook in time
And busy it is right now! You are likely on a bit of overdrive right now (as am I), which means it becomes even more important to make sure we’re not stuck ordering pizza as a last resort.
Maybe it’s my French roots that keep pulling me back to this dish.
Or, maybe it is a simple, easy crowd pleaser. Make extra for lunch the next day.
I typically serve this dish with brown rice and an arugula salad. Relax, knowing you are giving yourself and your family something nutritious and delicious. And enjoy!
Slow Cooker Chicken Provencal
2 tablespoons extra virgin olive oil
3 medium onions, minced
4 garlic cloves, minced or pressed through a garlic press
2 tablespoons tomato paste
salt and pepper, to taste
1 28-ounce can diced tomatoes
2 1/2 cups low-sodium chicken stock, divided
4 pounds bone-in, skinless chicken thighs
1 tablespoon minced fresh oregano leaves
1 tablespoon fresh thyme leaves
1/4 cup minced fresh parsley leaves
1/2 cup kalamata olives, pitted and chopped coarse
1 teaspoon grated lemon zest and juice from 1 lemon
1. If you have a slow cooker with an insert that can go on your stove place it over medium high heat (alternatively use a medium sauté pan) and add the oil until shimmering. Add the onions, garlic, tomato paste, and a sprinkle of salt and pepper and cook, stirring often, until the onions are softened and lightly browned, about 10 minutes. Stir in 1/2 cup of the chicken stock, scraping up any browned bits. Bring to a simmer, and cook for about 1 minute, until the stock is absorbed.
2. Place the insert into the slow cooker or transfer the mixture to the slow cooker. Stir in the tomatoes and the rest of the chicken broth until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker with the oregano, thyme and parsley. Cover and cook on low until the chicken is tender, 4 to 5 hours.
3. Transfer the chicken to a serving platter and tent loosely with foil. Stir in the olives, lemon zest, lemon juice and season with more salt and pepper if necessary. Spoon some of the sauce over the chicken and serve, passing the remaining sauce.