Slow-Cooker Chicken Provençal

11 Jul

Chicken Provencal

Big news: Costco started carrying magazines! Aside from the typical celebrity gossip and fitness options, they also have a few of food magazines, which gives me just one more excuse to spend more time at Costco. So, on a recent shopping trip I found myself wandering over to the magazine section where I couldn’t quite resist buying America’s Test Kitchen: Cooking for Two, 2013. I was intrigued by this magazine for a couple of reasons. First, unlike most food magazines, this one actually has recipes on every page, which I was pretty excited about (especially since I’ve recently gotten pretty obsessed with the America’s Test Kitchen TV show). Also, for whatever reason, every time I cook it seems like I’m cooking for 6 instead of  for just my husband and me. And while I love leftovers, eating the same thing everyday for over a week is a little bit much… So “cooking for two” seemed like an intriguing idea.

Anyway, I liked this dish. It wasn’t amazing or anything, but it was definitely good enough to make again. The recipe has a few more steps than I would typically like/expect from a slow-cooker recipe, but overall it was pretty easy, and we still had a few leftovers for the next day’s lunch.

Slow-Cooker Chicken Provençal

1 onion, chopped fine
4 garlic cloves
2 teaspoons extra-virgin olive oil
1 teaspoon tomato paste
1/4 teaspoon dried oregano
1 teaspoon Herbes de Provence
1 (14.5 ounce) can whole peeled tomatoes
3 tablespoons dry white wine
1 bay leaf
4 (6-ounce) bone in chicken thighs, skin removed, trimmed
Salt and pepper, to taste
2 tablespoons pitted kalamata olives, chopped coarse
1 1/2 tablespoons minced fresh parsley


  1. Lightly spray inside of slow cooker with vegetable oil spray.
  2. Microwave onion, garlic, oil, tomato paste, oregano, and herbes de provence in a small bowl until onion is softened (about three minutes); transfer to slow cooker.
  3. Place tomatoes and their juice in a food processor and pulse several times until almost smooth. Stir tomatoes, bay leaf, and wine into the slow cooker.
  4. After removing the skin and excess fat from the chicken, season generously with salt and pepper and place in the slow cooker.
  5. Cover and cook until chicken is tender, 3-4 hours on low in 6-quart slow cooker (or 3-4 hours on high in a 3 quart slow cooker).
  6. When cooking is complete, remove the chicken from the slow cooker. Strain off any fat from the surface of the sauce and discard the bay leaf. Stir in the chopped olives and parsley. Add additional salt and pepper if needed.
  7. Spoon sauce over chicken and serve with rice, polenta, or crusty bread.

Adapted from America’s Test Kitchen Cooking for Two, 2013



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