Creamy Slow Cooker Chicken Provençal Recipes

SLOW COOKER CHICKEN PARISIENNE

Steps:

• Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
• In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
• Cover, and cook on Low for 6 to 8 hours.

SLOW-COOKER CREAMY GARLIC CHICKEN

Steps:

• Spray slow cooker with cooking spray.
• Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
• Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add broth to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
• Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
• Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.

CREAMY ITALIAN SLOW COOKER CHICKEN

Steps:

• Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over the chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up the chicken into bite-size pieces in the slow cooker.
• Place the cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, stirring constantly until the cream cheese has melted and the sauce is well combined. Pour the sauce over the chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.

SLOW-COOKER CHICKEN PROVENCAL

Steps:

• Season chicken with salt and pepper. Heat 2 teaspoons of oil in skillet over medium high heat and cook chicken in batches until browned on both sides then add to slow cooker.
• Heat remaining 2 teaspoons of oil in empty skillet. Add onions and 1/4 teaspoon of salt and cook until softened, about 5 minute Stir in garlic and cook for 15 seconds. Stir in the wine, scraping up an brown bits. Simmer until the wine has reduced by half, about 5 minutes, then pour into slow cooker.
• Add the tomatoes, 1 1/2 cups of broth, thyme, oregano, and bay leaves. Cover and cook on low until tender, about 4 hours.
• Transfer chicken to large serving dish and tent loosely with foil. Discard bay leaves. Set the cooker to high. Whisk the flour with the remaining 1/2 cup of broth until smooth, then stir into slow cooker until thickened, about 15-30 minutes. Stir in olives, parsley and lemon zest and season with salt and pepper to taste. Spoon over chicken.

CREAMY SLOW COOKER CHICKEN RECIPE

Steps:

• Spritz the bottom of your slow cooker with non-stick spray and lay chicken breasts at the bottom.
• In a bowl whisk together the cream of chicken soup, Italian seasoning, garlic and salt and pepper. Pour mixture over the chicken breasts, then top with the cream cheese cubes.
• Cover and cook on LOW for 6 to 7 hours. Remove chicken and shred with two forks, then return chicken to sauce. Stir to combine. Serve chicken gravy over steamed rice or egg noodles if desired.

CREAMY SLOW-COOKER CHICKEN PROVENçAL

Steps:

• Place chicken in slow cooker sprayed with cooking spray. Add flour; toss until chicken is evenly coated with flour. Drizzle with vinaigrette.
• Add tomatoes, wine, onions and fennel; cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours). Add remaining ingredients. Cook, covered, on HIGH 20 min.
• Use slotted spoon to transfer chicken to platter. Stir ingredients in slow cooker until cream cheese spread is completely melted and sauce is well blended; spoon over chicken.

CROCK POT CHICKEN PROVENCAL

Steps:

• Place all ingredients in the slow cooker, except for the basil leaves.
• Mix thoroughly.
• Cover; cook on Low for 7 to 9 hours or on high for 3 to 4 hours.
• Garnish with basil.

PROVENçAL CHICKEN

Steps:

• Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
• Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
• Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.