Chicken Bouillabaisse for the Slow Cooker
Transform your dinner table with the rich, Mediterranean-inspired flavors of this Chicken Bouillabaisse for the Slow Cooker. This vibrant, slow-cooked stew infuses tender bone-in chicken thighs and creamy red potatoes with a savory saffron and fennel-infused broth, balanced beautifully with hints of garlic, orange zest, and dry white wine. Perfect for busy evenings, this recipe requires just 20 minutes of prep before the slow cooker takes over, delivering a comforting meal brimming with aromatic herbs like thyme and bay leaf. Garnished with fresh parsley and paired with crusty bread for soaking up every last drop, this dish is a soul-warming, one-pot wonder you'll make again and again. Whether you're seeking an easy slow cooker recipe or a flavorful twist on classic bouillabaisse, this is the ultimate showstopper!
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 1 can (14.5 ounces) diced tomatoes with juice
- 3 cups low-sodium chicken broth
- 1 cup dry white wine
- 1 teaspoon orange zest
- 0.5 teaspoons saffron threads
- 3 thyme sprigs
- 1 bay leaf
- 1.5 pounds small red potatoes, halved
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoon of black pepper, then sear them in the skillet until golden brown on both sides, about 4 minutes per side. Transfer the chicken to the slow cooker.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion, garlic, and fennel, and sauté until softened, about 5 minutes. Stir in the saffron threads, orange zest, and remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes, then transfer the mixture to the slow cooker.
To the slow cooker, add the diced tomatoes with their juice, chicken broth, thyme sprigs, bay leaf, and halved red potatoes. Stir gently to combine.
Cover the slow cooker and cook on low for 6 hours or until the chicken is tender and cooked through, and the potatoes are fork-tender.
Before serving, discard the bay leaf and thyme sprigs. Stir the bouillabaisse to redistribute the broth and vegetables.
Ladle the bouillabaisse into bowls, sprinkle with chopped parsley, and serve with crusty bread if desired.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 89.6 g | 33% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.0 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
