Chicken Provencal Stew in the Crock Pot
Immerse yourself in the comforting, rustic flavors of this Chicken Provençal Stew made effortlessly in your crock pot. Perfectly seasoned boneless chicken thighs are slow-cooked with tender baby potatoes, sweet cherry tomatoes, and vibrant carrots, all bathed in a rich broth infused with Herbes de Provence, dry white wine, and a hint of garlic. Kalamata olives add a delightful briny accent, while a touch of red pepper flakes brings just the right amount of warmth. This French-inspired stew requires only 20 minutes of prep time before your slow cooker takes over, creating a hearty, aromatic dish that’s perfect for cozy family dinners or meal prepping. Garnish with fresh parsley and pair with crusty bread for a truly satisfying experience. Easy, flavorful, and nutritious, this crock pot Chicken Provençal Stew is a must-try for lovers of slow-cooked comfort food!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cups kalamata olives, pitted and halved
- 0.5 cups dry white wine
- 1 cup chicken broth
- 1 tablespoon Herbes de Provence
- 1 teaspoon dried thyme
- 0.25 teaspoons red pepper flakes
- 1 piece bay leaf
- 1 pound baby potatoes, halved
- 3 medium carrots, peeled and sliced into 1-inch pieces
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Sear the chicken thighs in the skillet for 2-3 minutes on each side, until lightly browned. Transfer the chicken to the slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes or until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the sautéed onions and garlic to the slow cooker. Then add the halved cherry tomatoes, kalamata olives, baby potatoes, and carrots.
Pour the white wine and chicken broth over the ingredients in the slow cooker. Sprinkle in the Herbes de Provence, dried thyme, and red pepper flakes. Stir gently to combine.
Add the bay leaf to the slow cooker, submerging it slightly into the liquid.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and the vegetables are fully cooked.
Once done, taste the stew and adjust the seasoning with additional salt or pepper if needed.
Remove the bay leaf and serve the stew in bowls, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 24.2 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 380 mg | 29% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5083 mg | 108% | |
*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.
