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Slow Cooker Provencal Style Chicken with Rice : A Complete One Pot Meal

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I hope you haven’t put away your slow cooker for the summer because I have the perfect one pot meal for you. The slow cooker can really come into its own at this time of year – the last thing anyone needs on a perfect summer’s day is to slave over a hot stove. If you need a meal you can prepare and forget about until serving it, this dish is a great one to try. I love the flavours of Provence with the warm taste of the mediterranean, basil, tomatoes, peppers, wine and of course Herbes de Provence.



Kitchen Shed Top Tip

Dried herbs work well in a slow cooker added at the beginning and intensify as the dish cooks. Fresh herbs are best added at the end because they tend to lose their flavour in slow cooking.



Slow Cooker Provencal Style Chicken with Rice

Serves: 4


  • 4 to 6 tablespoons vegetable oil
  • 1 large red onion – thickly sliced
  • 2 red peppers cut into thick strips
  • 3 cloves garlic – crushed
  • 1 tablespoon tomato puree
  • 2 anchovy fillets – chopped
  • 6 large tomatoes – chopped or 1 x 400 g can of chopped tomatoes
  • 1 bay leaf
  • 1 teaspoon herbes de Provence
  • ½ teapsoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 250 ml (1 cup) of brown basmati rice
  • 250 ml (1 cup) of white wine
  • 250 ml (1 cup) of boiling water
  • 4 skinless chicken breasts
  • A generous handful of chopped fresh basil
  • Approx 20 black or green olives


  • Spray the inside of your slow cooker with cooking spray or lightly grease.
  • Preheat slow cooker on high.
  • In a large frying pan, fry the onion and peppers in oil until lightly browned on the edges.
  • Add the garlic, tomato puree and chopped anchovy fillets and fry for another couple of minutes.
  • Add the tomatoes, bay leaf, herbes de Provence and salt and pepper and cook for about 5 minutes.
  • Add the rice and stir well to coat rice with mixture.
  • Pour the wine over the rice mixture and stir in.
  • Transfer the contents of the frying pan to your slow cooker pot, add the boiling water and stir.
  • Wipe the frying pan clean and add a little more oil.
  • Heat to a medium heat and brown the chicken on both sides.
  • Carefully place the chicken onto the rice mixture in the slow cooker and cover. (The chicken won’t dry out, it cooks in the steam and is very tender)
  • Cook on high for 2½ hours or on low for 5 hours.
  • Check the rice is cooked and add seasoning if you wish.
  • Stir in your freshly chopped basil and olives.
  • Take to the table and serve.
  • The recipe provides plenty for 4 people and you don’t really need anything else. That said, if you fancy a treat, serve with a basket of crusty bread and a glass of wine.

I’m entering Slow Cooker Provence Style Chicken with rice to a few challenges this month:

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