Crock Pot Chicken Provencal
Savor the flavors of the Mediterranean with this Crock Pot Chicken Provençal, a hearty yet elegant slow-cooked dish that brings Southern France to your table. Tender, bone-in chicken thighs are seared to golden perfection before simmering in a savory broth rich with garlic, dry white wine, and vibrant diced tomatoes. Kalamata olives and aromatic Herbes de Provence infuse each bite with bold, briny, and herbaceous notes, while the low-and-slow cooking process ensures melt-in-your-mouth tenderness. This comforting recipe is as effortless as it is flavorful, requiring just 15 minutes of prep time before letting your crock pot work its magic. Perfect served over rice, pasta, or paired with crusty bread, this Provençal-inspired chicken is a true weeknight or dinner-party delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 0.5 cup Dry white wine
- 1 14-ounce can Diced tomatoes (with their juice)
- 0.5 cup Chicken broth
- 0.5 cup Kalamata olives (pitted and halved)
- 1 teaspoon Herbes de Provence
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. Transfer to the crock pot.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan, then simmer for 2 minutes to reduce the liquid slightly.
Pour the onion and wine mixture over the chicken in the crock pot.
Add the diced tomatoes (with their juice), chicken broth, kalamata olives, Herbes de Provence, and bay leaf to the crock pot.
Cover the crock pot and cook on high for 4 hours or on low for 6-8 hours, until the chicken is tender and cooked through.
Discard the bay leaf before serving. Garnish the dish with fresh chopped parsley and serve hot, ideally over rice, pasta, or with crusty bread on the side.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5511 mg | 240% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 20.8 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 278 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2749 mg | 58% | |
*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.
