Slow Cooker Chicken Provencal

Name: Slow Cooker Chicken Provencal
Prep time: 5 min
Cook time: 5 h 10 min
Total time: 5 h 15 min
Yield: 4 -6
Ingredients: 8 bone-in chicken thighs; 2-3 tablespoon olive oil; 1/2 cup chicken broth; 1 small yellow onion; 3-4 garlic cloves; 17-20 Castelvetrano olives; 2 1/2 tablespoon capers; 2 bay leaves; 2 lemons (the juice of); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 cup butter (1 stick); salt & pepper; chopped fresh parsley

User Reviews

5.0

72 reviews

Excellent

Prep Time
5 mins
Cook Time
5 hrs 5 mins
Total Time
5 hrs 15 mins
Servings
4 -6
Course
Main Course
Cuisine
French

Slow Cooker Chicken Provencal

Iris Warren

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This Slow Cooker Chicken Provencal is a flavorful French dish made with chicken, garlic, buttery olives, and briny capers that braise in a decadent sauce that's lemony, garlicky, and plain addicting! This chicken will be an instant favorite! It's the perfect way to elevate chicken whether it's for entertaining company or a cozy weeknight dinner. Fabulous over a side of rice that will absorb every bit of the luscious sauce!

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Ingredients

Servings

8 bone-in chicken thighs skin optional (approximately 4 lbs)
2-3 tablespoon olive oil
1/2 cup chicken broth
1 small yellow onion diced or thinly sliced
3-4 garlic cloves minced
17-20 Castelvetrano olives approximately 3/4 cup
2 1/2 tablespoon capers
2 bay leaves
2 lemons (the juice of)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup butter (1 stick) cut into pieces
salt & pepper to taste
chopped fresh parsley optional garnish

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Instructions

Sear the chicken thighs in a hot skillet with olive oil. We're not cooking them all the way through, we just want a little bit of color on the chicken, as it is more aesthetically pleasing. Plus, we'll get great flavor when we deglaze the hot pan and scrape the bits and pieces into the slow cooker.
After you have seared all the chicken thighs, place them in the slow cooker. Add the chicken broth to deglaze the pan while it's still hot and scrape up the bits and pieces on the bottom of the pan, then pour everything over the chicken in the slow cooker.
Add the onion, garlic, olives, capers, bay leaves, and lemon juice to the slow cooker. Sprinkle the dried oregano, dried thyme, and salt & pepper over everything, then add the pieces of butter on top.
Cook on low for 5-6 hours, or until the chicken's internal temperature has reached 165° with a meat thermometer. Sprinkle some chopped parsley over everything as a garnish and serve over your favorite starch. Make sure you spoon the wonderful juices from the slow cooker over the plated chicken! Enjoy!

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Notes

I prefer to use unpitted olives as their texture is more firm than olives that have been pitted. Just make sure to let your guests know there are pits in the olives.
I prefer to use unpitted olives as their texture is more firm than olives that have been pitted. Just make sure to let your guests know there are pits in the olives.