Provençal Chicken Stew (Slow Cooker)
★★★★★ 1 vote5
- 3/4 c
- plus 2 tablespoons all-purpose flour
- 1 tsp
- chicken, cut into serving pieces and skinned
- 1/4 c
- olive oil
- yellow onion, finely chopped
- 1 clove
- garlic, minced
- 1/2 c
- dry white wine
- 1 can(s)
- (14 1/2-ounce) crushed tomatoes
- 1/4 c
- chopped fresh parsley, for garnish
- 1/4 c
- fresh basil leaves, cut into chiffonade, for garnish
- 1 c
- black nyons or kalamata olives, for garnish
- freshly ground black pepper
How to Make Provençal Chicken Stew (Slow Cooker)
- 1Combine 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.
- 2Heat 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.
- 3Set 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.
- 4Pour 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.
- 5Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.