Easy Crock Pot Chicken Provencal Recipes

EASY CROCK POT CHICKEN PROVENCAL

Steps:

• Add olive oil to crock and coat the inside thoroughly.
• Add chicken to crock pot.
• Add dry ingredients (salt, pepper, cumin and ranch dressing mix).
• Slice red onion and green pepper and throw into crock pot.
• Pour can of diced tomatoes on top.
• Set slow cooker to low and cook for about six hours, stirring halfway through if possible.
• Top chicken stew with cheese and sour cream.

CROCK POT PROVENCAL CHICKEN

Steps:

• 1. Place onion, pepper, tomatoes, beans, vinegar, herbs, and garlic in the crock pot. Stir to combine. Season chicken breasts with a generous amount of salt and some freshly cracked black pepper. Place the chicken in the veggies and beans. Cover and cook on LOW for 4 hours.
• 2. Top each plate with a drizzle of olive oil and crumbled cheese. Enjoy!

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.

CROCK POT CHICKEN PROVENCAL SUPPER

Steps:

• Place chicken in slow cooker and sprinkle with basil, salt and pepper.
• Pour tomatoes and beans over chicken and sprinkle with the yellow peppers.
• Cover with lid and cook on high 1 hour and low 5 hours.
• Spoon bean mixture into each of 4 shallow bowls.
• Top each with 1 breast and 3/4 cup bean mixture.

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.