This post is kindly sponsored by Crock-Pot®, but the recipe, photography, and opinions are 100% ours
Provençal Chicken Stew. It just sounds comforting, right?
Trust us on this one, we turned to our beloved Crock-Pot to create one of the most comforting autumnal (or really anytime) dishes we’ve ever made. We start things off with a large skillet, and then simply slow-cook everything for about 4 to 5 hours! Bring the amazing taste of the South of France into your very own kitchen!
PROVENÇAL CHICKEN STEW IS EASY TO MAKE IN YOUR CROCK-POT®
We are so very thrilled to have partnered with one of our favorite brands in the world, Crock-Pot®, to bring you this delicious and hearty stew.
This dish is amazing any time of the year, but when fall comes around, it doesn’t get much better than this stew. We love it so much, we call it: Crocktober!
Watch us use our awesome Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker to make this incredible stew:
PROVENÇAL COOKING IS VERY SEASONAL
Provence is a region in Southern France that draws its cuisine from the rich countryside and Mediterranean Sea. When we travelled through the South of France a few years back, we loved it all, but there is something even extra magical about Provence, if that’s even imaginable.
During the fall months, dishes are created using hearty mushrooms, rich tomatoes, and harvested vegetables, all locally sourced, of course.
For this stew, we knew chicken would be the perfect protein.
EXPERT TIP: When cooking chicken in your Crock-Pot, we recommend going with bone-in, but no skin. The bone imparts unbeatable flavor, but the skin becomes a bit rubbery during the slow-cooking process. We simply remove the skin, then dredge the chicken in flour, and sear in a nice large skillet before adding to your Crock-Pot.
THE BEST VEGETABLES TO USE FOR PROVENÇAL CHICKEN STEW
First and foremost, choose the vegetables for the stew that look best at your local farmer’s market or food store.
You can never go wrong with a beautiful mirepoix consisting of chopped onion, carrots and celery.
When we visited Nice, France a few years back, we had a mushroom risotto that to this day will be forever remembered as one of the greatest (and simplest) culinary dishes we ever consumed. We love mushrooms for this Provençal stew so much. Everything gets beautifully sautéed in the same dish as the seared chicken.
EXPERT TIP: We like to keep the vegetables somewhat ‘chunky’ for the stew. Though they don’t slow-cook for as long as a beef stew, you don’t want them to become too soft. Cutting them a little larger than you normally might, helps them to maintain the perfect texture. This is true for the mushrooms, too.
SLOW-COOK THE STEW FOR 4 TO 5 HOURS
After searing off the chicken and then sautéing the vegetables in wine and crushed tomatoes, it’s time to bring it all together in your Crock-Pot.
Bone-in chicken will become perfectly tender after slow-cooking in the Crock-Pot after 4 to 5 hours. You can cook the stew for up to 8 hours, but after 6 or so hours, the chicken will become so tender it will fall off the bones, and sometimes leave unwanted bone fragments in your stew.
The awesome thing about our Crock-Pot is that it does the thinking for us, we simply set the timer to 5 hours and then go about our other business. As soon as the cooking time is up, it shifts to WARM to keep it at the perfect temperature until we are ready to serve.
PROVENÇAL CHICKEN STEW IS IDEAL FOR SERVING AT A GATHERING
This recipe is perfect when entertaining. The stoneware from the Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker looks beautiful for serving right at the table.
We also love that this particular Crock-Pot features the Cook & Carry™ locking lid that makes it easy to travel with your meal. Simply lock the lid in place before you leave, and your food will stay secure while you travel to your final destination. The large, durable side handles make carrying easier than with other slow cookers.
EXPERT TIP: This stew is very hearty and filling. We think creamy mashed potatoes are the perfect side. That sauce on the potatoes is to die for! Cooked linguine or creamy polenta works very well, too.
CELEBRATE CROCKTOBER WITH THIS HEARTY STEW
We just can’t rave enough about Crock-Pot®. If you know us at all, you know we have a special relationship with our recipes that are slow-cooked in this iconic kitchen tool.
If you don’t have one, there has never been a better time of the year to get your hands on one and make incredible Crocktober recipes! We have numerous sizes and styles of Crock-Pots in our kitchen and we always pick ours up at Target!
By the way…have you tried our incredible BBQ Brisket Sandwiches? They are the bomb and so easy in your Crock-Pot!
In the meantime, it’s time to celebrate Crocktober with one of our all-time fall recipes: Provençal Chicken Stew!
Okay, folks! It’s the perfect time of the year to get your Crock-Pot out make one of the most comforting stews ever!
And don’t forget, when you make the Provençal Chicken Stew, be sure to take a picture, post it on Instagram, and tag: #howtofeedaloon and #CrockPotxTarget and #CrockPotRecipes!
Provençal Chicken Stew
- Crock-Pot® 6-Quart Programmable Cook & Carry™ Slow Cooker
- 8 chicken pieces bone-in, skin removed
- 1 cup all-purpose flour
- 2 tsp Kosher salt divided
- 1 tsp black pepper
- 2 tbsp olive oil divided
- 1 medium onion yellow, chopped
- 1 medium carrot sliced, about 1/4-inch thick
- 2 stalks celery sliced, about 1/4-inch thick
- 2 cloves garlic minced
- 8 oz. mushrooms button, quartered
- 1 tbsp herbs de Provence dried
- ½ cup white wine dry
- ½ cup chicken stock
- 1 14 oz. can crushed tomatoes
- 1 bay leaf
- 1 cup black olives pitted
- 2 tbsp flat-leaf parsley fresh, chopped for garnish
- Sprinkle salt and pepper all over the chicken pieces. Add the flour to a large platter or bowl and dredge the chicken pieces until fully coated. Shake off excess and set aside.
- In a large skillet, or Dutch oven, heat 1 tbsp of the oil over medium-high heat. Add the chicken and sear until browned on both sides, about 8 minutes total. You will probably need to do this in batches. Add a little more oil for the second batch, if necessary. Set aside.
- In the same skillet, heat another tbsp of oil and add the onion, carrots, and celery and saute until starting to soften, about 4 minutes. Add the garlic and cook for another minute. Stir occassionally with a wooden spoon, scraping up the chicken pieces at the bottom of the pan.
- Add the mushrooms and herbs de Provence and cook until mushrooms start to release liquid. About 4 more minutes.
- Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken stock and tomatoes and simmer for another 3 to 4 minutes. Stir in 1 tsp of salt and a ½ tsp. black pepper.
- Place the seared chicken in the bottom of the Crock-Pot and the pour the tomato mixture all-over the top. Nestle in the bay leaf.
- Cook on the Low setting for 4 to 5 hours. Stir in the olives in the last 10 minutes of cooking. Taste and stir in more salt, if desired. Remove the bay leaf and discard.
- Garnish with chopped parsley.
This was absolutely amazing! My grocery store was out of bone-in chicken breasts, so I used boneless skinless. I cooked the stew in the crockpot for 3.5 hours and it was wonderful! I ate the leftovers the next day. Next time I will try with the bone-in breasts and I’m sure it will be even better. I just love all of your recipes. Thank you!
Hi Jill! Woo hoo! We are so so thrilled you had success with the chicken stew! Thank you so very much for sharing and for the GREAT review. That honestly always means the world to us! xoxo Kris & Wesley
Hi! Did you use regular canned olives or something briny?
Hi Laura! You could really go either way, it’s a matter of taste. We usually go with good-quality canned olives and enjoy them a lot. Let us know if you make the stew and how it turns out! It’s one of our all-time favorites!
Thank you! I am going to make it this weekend. 🙂
Awesome! Let us know how it turns out! Have a GREAT weekend!
This recipe was delicious and so convenient to make the day before. My crock pot was too small, so I cooked it in a dutch oven (in the oven) for an hour at 375. Then the next day, I re-heated it for an hour at 300, and served it with polenta, a baguette and green salad. We felt like we were in France! Thanks for all your fine recipes!
Hi Holly! Wow! Just reading your comment made our bellies growl! That all sounds wonderful. We are so so happy you had such great success with the chicken stew! Thank you for sharing and for the wonderful review! That means so much to us! All the very best, Kris & Wesley
One of my favorite recipes! Even my picky French husband approves. Thanks for sharing 🙂
Ash!! You and your picky French husband just made our day! We are so thrilled you both love the dish and thank you so so much for letting us know and the GREAT review. That means the world to us!!! xoxoxo Kris & Wesley
Delicious, beautifully tender after 4 hours.
I want to make another stew a day in advance but don’t want the chicken to break up during re heating. Do you think it would be ok to cook for 3 hours initially and then re heated for 1 hour the next day, so 4 hours in total? Thanks.
Thanks for the luscious recipe,one question though.Its cook for 4 to 5 hrs on Low,right?araucano.
Hi Araucnao! Yes! 4 to 5 hours on LOW. The chicken will become very tender. Let us know if you make the dish and how it turns out! All the best, Kris & Wesley
I just tried your Chicken Provencal sans crockpot (I figure, if you’re going to dirty a pot to brown chicken and saute vegetables, why not just finish it off in the same pot. Slow cooked on stove about 2 hours.) Guys, you have a real winner in this one! Just PERFECT!
We love that, John!!! One pot wonders are the BEST! And so glad you liked the recipe, too. We really love it a lot. So comforting! And thanks for the great review and letting us know. We appreciate that so so much!! Stay in touch! All the best, Kris & Wesley
This recipe is just perfection. We absolutely loved it!!
Thank you, Marie!!! We are thrilled you enjoyed the stew. We love it so much, too! And thank you for letting us know. Means the world to us!! xoxo Kris & Wesley
Made this last weekend and it is so good. Comfort food at its best.
Hi Michelle! It really is so comforting, right? We love it. Thanks for the great review!!! All the best, Kris & Wesley