I am getting ready for the Catching Up Sew Along Day, which will be this Saturday:
It’s going to be fun, but it’s also going to be a busy day! We will be sewing along, catching up on our Sew Sweet Simplicity Block of the Month projects, posting photos of our progress, giving away awesome prizes, and more. So, after you’ve been sewing and having fun all day, what will you have for dinner? How about Slow Cooker Chicken Provencal?? You can just put it together in your crock pot the night before, take it out of the refrigerator and flip the switch on Saturday morning, and voila! Dinner will be hot and delicious and ready to go by evening. (By the way, if you haven’t signed up for this FREE BOM yet, there’s still time. Just click here.)
Slow Cooker Chicken Provencal Recipe
- 1/2 teaspoon salt
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 4 each chicken legs and thighs, skin removed (about 3-3 1/2 pounds)
- 1 large green pepper, diced (about 2 cups)
- 8 oz package sliced mushrooms
- 1/2 cup chopped black olives (canned, jarred, or from the deli department)
- 1 can (15 oz) cannellini or small white beans, rinsed and drained
- 1 tablespoon tomato paste
- 1 tablespoon anchovy paste (optional)
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano (undrained)
- 1/4 cup water
Stir together salt, pepper, and seasonings. Place chicken in slow cooker or crock pot. Sprinkle with half of seasoning mixture; turn chicken and sprinkle with remaining seasonings.
Layer the rest of the ingredients over the chicken in the order listed. Cook on low for 7 hours.
You can serve the chicken as is, but I prefer to remove the chicken from the slow cooker, allow to cool slightly, remove the chicken meat from the bone and stir the meat back into the sauce.
Serve over cooked pasta or rice. Makes about 6 servings.
I hope to “see” you on Saturday! As I mentioned, not only will this be a fun chance for you to catch up on your blocks, but we will also have some fabulous prizes to giveaway! Please join us!!
PS the winners of the fabric mini-kits from last week’s giveaway were Tracy (whose comment was lost from the Website Debacle of Christmas Week– thank goodness I had the comments saved in an email folder!), Jill, and Pauline. Congratulations, ladies!
PS- for another easy recipe, be sure to check out Connie’s comment below!
i’ll try to play catch up on blocks. but will definitely be sewing on Sat.
Jacqueline, I wanted to send you a very simple snack mix which requires no baking.We call it No-bake Snack mix It only needs 2 bags or boxes of Oyster crackers, 1 dry Ranch dressing mix packet, and 2/3 cup of olive oil. Mix the ranch dressing and oil together then pour over the crackers. Let sit covered overnight so oil soaks in. Mix again in the morning and add pretzel sticks or peanuts or eat just as it is. Yummy snack- no mess!
Even though that recipe says you don’t need to bake it, I do prefer it when I cook it in a low oven stirring every 15 minutes until nice and crispy.
Looks delicious. How long do you cook it?
Thanks for sharing.
As stated in the recipe – 7 hours…..
how long do you need to bake the crackers approximately ?
Thank you for a catch up day it will be a fun day count me in.Thanks for the receipt also,love your up lifting versus of encouragement also.
I will be sewing along with you on Saturday working on one of my many UFOs. Thanks for the slow cooker recipe. If I can get to the store before Sat. to get some chicken, I plan to try it.
You know I’ll be sewing! I don’t do social media, but I’ll try to click in on your blog. You are my Friday catch-up anyway, so maybe I’ll finish a block between the two days! Thanks for this recipe. I hate touching chicken, or any meat, but I happen to have some home canned chicken breasts that I think this will work with perfectly. Minus one or two other ingredients – not going out in the cold! LOL Should be quite tasty.
Susan- that’s the great thing about a crock-pot recipe- it’s so forgiving! You can do all kinds of swaps and substitutions and it still comes out good! And yes, I hope you’ll come by the blog that day!
This week’s recipe sounds delicious!
Great recipe! I used a package of boneless chicken thighs (about 1.5 pounds) and it all fit nicely in my crockpot. (I have a 3 quart one and a 7 – 8 quart one — it fit in the smaller one.) If you don’t have Italian seasoning mix, just do a search and it’s easy to find what herbs to use. I have about 5 portions left over. They will go in the freezer for some day when i don’t feel like cooking. The recipe is in my cookbook for next time.