Slow Cooker Chicken Provencal
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 hrs 10 mins
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Total Time
5 hrs 15 mins
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Servings
4 -6
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Course
Main Course
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Cuisine
French
Slow Cooker Chicken Provencal
Description
The Slow Cooker Chicken Provencal focuses on bone-in chicken thighs seared lightly to develop color and flavor before slow cooking with aromatics like diced onion, minced garlic, Castelvetrano olives, and capers. Lemon juice and dried herbs such as oregano and thyme provide bright, earthy notes, balanced by pats of butter added on top for richness. Chicken broth is used to deglaze the pan and serve as a cooking liquid.
The slow cooking method ensures the chicken becomes tender while absorbing the complex flavors from the olives and herbs. The olives, preferably unpitted for firmer texture, contribute a salty, slightly briny taste that contrasts nicely with the smooth butter and lemon acidity. The herbs add an herbal depth typical of Provençal cuisine.
This dish pairs well with starchy sides such as rice, potatoes, or crusty bread that can soak up the flavorful juices. A garnish of fresh chopped parsley adds a touch of color and a fresh herbal note. Advising guests about the unpitted olives is recommended to avoid surprise.
Using unpitted olives provides more texture but requires care when eating. The dish requires monitoring chicken's internal temperature to ensure safety. The butter under the lid melts producing a silky sauce by the end of cooking.
Ingredients
- 8 chicken thigh skin optional (approximately 4 lbs, bone-in
- 2-3 tablespoon olive oil
- 1/2 cup chicken broth
- 1 yellow onion diced or thinly sliced, small
- 3-4 garlic minced, cloves
- 17-20 Castelvetrano olives approximately 3/4 cup
- 2 1/2 tablespoon capers
- 2 bay leaf
- 2 lemon juice of
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1/2 cup butter cut into pieces, 1 stick
- salt to taste
- black pepper to taste
- parsley optional garnish, chopped, fresh
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!
Notes
- Using unpitted Castelvetrano olives gives a firmer texture but informs diners about the pits before serving.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
User Reviews
Overall Rating
5
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