Slow cooker Chicken Provencale

Finally it feels like fall!! I love all things France and I have been in a mood to travel.  Next weekend I am going to Vegas with the girls!!  Since this has been the case, my meals this next week are planned according to different regions of the world.  A sort of food vacation. 

I decided since today is going to be a very busy Sunday I was going to make chicken provencale in the crock pot.  The crock pot seems to be my go to appliance in the fall/winter months.  In the spring and summer I don't seem to use it as much, but lately we have been terrible at sticking to a budget and overindulging our inner child by eating out.  I am now cracking down on our spending as a whole in the family and have been planning my meals a bit more.  This is helping with the spending a bit, but I am finding myself spending $20 - $30 more a week on groceries, that with increasing gas prices and I have felt a bit depressed lately.  Just when I feel like I am getting a bit ahead something else comes up.  Isn't that how it always works.  Well enough about me and my complaints for the week.  Here is a great recipe that will get you through the fall and winter months and it is FRUGAL cooking at it's best.

Chicken Provencale
  • 8 pieces skinned chicken
  • 4 cloves garlic, peeled and sliced thinly
  • 2 bell peppers (you pick the colors), sliced in two inch lengths
  • 2 onions, sliced
  • 1 cup pitted green olives
  • 1 can diced tomatoes (15 ounces)
  • 1/2 cup white wine (red will work too)
  • 1/4 cup olive oil
  • 2 tablespoons herbs de Provence
  • salt and pepper
  • Directions

    1. Very lightly coat the bottom and sides of a crockpot with olive oil.
    2. Sprinkle the chicken pieces with salt and pepper and place them in the bottom of the crockpot.
    3. On top of the chicken, distribute the garlic, then the peppers, onions, and olives.
    4. On top of this pour on the tomatoes, wine, and olive oil.
    5. Finally sprinkle on top the herbs and salt and pepper (about 1/2 teaspoon each). Cover and cook on low for 8 hours.

    1 comment:

    1. Yum! I love the olives. Thanks for sharing at Church Supper. Have a blessed week & come back soon ~EMM