Print

Slow Cooker Chicken Provençal Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 76 reviews

This Slow Cooker Chicken Provencal is a flavorful and comforting dish featuring tender bone-in chicken thighs cooked with aromatic herbs, olives, capers, and lemon in a buttery sauce. The chicken is first seared for a beautiful color and enhanced taste, then slow-cooked to perfection, resulting in juicy meat infused with Provencal Mediterranean flavors. Ideal for an easy, hands-off dinner served over your favorite starch.

Ingredients

Chicken

  • 8 bone-in chicken thighs (skin optional, approximately 4 lbs)
  • 2-3 tablespoons olive oil
  • 1/2 cup chicken broth

Vegetables & Aromatics

  • 1 small yellow onion (diced or thinly sliced)
  • 3-4 garlic cloves (minced)
  • 17-20 Castelvetrano olives (approximately 3/4 cup)
  • 2 1/2 tablespoons capers
  • 2 bay leaves
  • 2 lemons (juice of)

Herbs & Seasonings

  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt & pepper to taste

Additional

  • 1/2 cup butter (1 stick, cut into pieces)
  • Chopped fresh parsley (optional garnish)

Instructions

  1. Sear the chicken: Heat the olive oil in a hot skillet over medium-high heat. Sear the bone-in chicken thighs briefly on each side just until they develop a golden color. The goal is not to cook them through but to enhance the flavor and appearance.
  2. Deglaze the pan: Transfer the seared chicken thighs into the slow cooker. Pour the chicken broth into the skillet while it is still hot to deglaze, scraping up all the browned bits from the bottom of the pan. Pour this mixture over the chicken in the slow cooker to capture all the flavors.
  3. Add aromatics and seasonings: Add the diced onion, minced garlic, Castelvetrano olives, capers, and bay leaves to the slow cooker. Squeeze the juice of two lemons over everything. Sprinkle dried oregano, dried thyme, salt, and pepper evenly. Top with the pieces of butter scattered over the mixture.
  4. Slow cook the chicken: Cover the slow cooker and cook on low heat for 5 to 6 hours. Check that the chicken thighs have reached an internal temperature of 165°F with a meat thermometer to ensure they are fully cooked and tender.
  5. Finish and serve: Once cooked, remove the bay leaves and sprinkle freshly chopped parsley on top as a garnish. Serve the chicken over your favorite starch such as mashed potatoes, rice, or crusty bread, making sure to spoon the flavorful juices from the slow cooker generously over each serving.

Notes

  • Use bone-in chicken thighs for the best flavor and moisture.
  • Searing the chicken before slow cooking adds depth of flavor and a pleasing color.
  • Castelvetrano olives are mild and buttery, but you can substitute with green olives if needed.
  • Adjust salt carefully as the capers and olives add saltiness.
  • Serve this dish with mashed potatoes, rice, polenta, or crusty bread to soak up the delicious sauce.
  • Make sure to check internal temperature to ensure safety and juiciness.

Find it online: https://justsosavory.com/slow-cooker-chicken-provencal-recipe/