Crock Pot Chicken Provencal Supper
Slow-cooked to perfection, this Crock Pot Chicken Provençal Supper is a hearty and aromatic dish inspired by the flavors of southern France. Tender bone-in, skinless chicken thighs are gently simmered in a rich, tomato-based sauce infused with garlic, onions, thyme, and oregano, enhanced by the briny goodness of Kalamata olives and capers. The slow cooker does all the work, melding these vibrant ingredients into a comforting meal that's perfect for busy weeknights or cozy gatherings. With just 15 minutes of prep time and a few pantry staples, you can create a flavorful, gluten-free dinner that pairs beautifully with crusty bread, fluffy rice, or your favorite roasted vegetables. Garnished with fresh parsley, this Provençal-inspired recipe is as visually stunning as it is delicious.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 pieces garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes with juice
- 0.5 cup chicken broth
- 0.5 cup pitted Kalamata olives
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs evenly with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the chicken thighs for 2-3 minutes on each side, or until golden brown. Transfer the seared chicken to the crock pot.
In the same skillet, add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
Add the minced garlic, dried thyme, and dried oregano to the onions and cook for an additional 1 minute until fragrant. Transfer this mixture to the crock pot.
Pour the canned diced tomatoes and their juice over the chicken in the crock pot. Stir in the chicken broth, Kalamata olives, and capers.
Cover the crock pot with the lid and cook on LOW for 6 hours, or until the chicken is tender and fully cooked through.
Before serving, sprinkle the dish with freshly chopped parsley for a vibrant garnish.
Serve hot with crusty bread, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1458 mg | 63% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 850 mg | 18% | |
*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.
