Slow Cooker Chicken Provençal

Slow Cooker Chicken Provençal is an easy Mediterranean inspired chicken dish. It brings together tender chicken breasts, peppers, cherry tomatoes and olives in a rich tomato and herb sauce.

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Course: Main

Cuisine: French

Prep Time: 15

Cook Time: 2 30

Total Time: 2 45

Servings:

Calories: 323kcal

Author: Sarah James

Equipment

1 4 to 6 person slow cooker I used my 4.7 litre slow cooker.
1 large frying pan optional

Ingredients

2 tbs vegetable oil
1 red onion thickly sliced
3 cloves garlic finely sliced
2 tbs tomato puree
2 anchovy fillets chopped
4 chicken breasts
2 tsp Herbes de Provence
1 tsp fennel seeds
½ tsp freshly ground black pepper
1 tsp sea salt
2 bay leaves
200 g cherry tomatoes
2 red bell peppers sliced
4 tbs white wine vinegar
500 ml passata or sieved tomatoes
75 g black olives about 30
2 tbs freshly chopped parsley

Metric - US Customary

Instructions

Grease the inside of your slow cooker with cooking spray.
In a frying pan, sauté the onions in oil for about 10 minutes.
Add the garlic, tomato purée and chopped anchovy fillets and cook for another 2 minutes. Transfer everything to the slow cooker.
Brown the chicken breasts in the frying pan and place on top of the ingredients already in the slow cooker.
Add the bay leaves, Herbes de Provence, fennel seeds, salt and black pepper.
Add the sliced red peppers and cherry tomatoes.
Pour in the passata and white wine vinegar and stir gently around the chicken.
Cover and cook on HIGH for approximately 2½ hours or LOW for approximately 5 hours.The chicken should be cooked through and tender.
Stir in the olives and freshly chopped parsley.

Notes

Sautéing the onions and browning the chicken is optional but recommended. This adds extra flavour but you can skip this step if you’re short on time. Simply add all the ingredients, except the olives and parsley, and cook.
The anchovies melt into the sauce and provide savoury depth rather than a noticeable anchovy flavour.
Add dried herbs before slow cooking but the fresh parsley at the end for the best flavour.
To store: Cool the Chicken Provençal completely, then portion into airtight food safe containers. Chicken Provençal can be kept for up to three days in the fridge or three months in the freezer.
To reheat: Defrost in the fridge overnight if frozen. Reheat in a pan on the hob/stovetop over a medium heat for about 10 minutes, stirring occasionally. Check the chicken is piping hot all the way through.
Nutrition information is approximate and meant as a guideline only.