In the Kitchen: Provencal-Style Chicken Stew

In the Kitchen: Provencal-Style Chicken Stew

I am totally getting into the new and improved crockpot, now called the Slow Cooker; it just sounds impressive! My approach to these recipes is to prepare everything during my lunch break or get up a little earlier and prepare it, and then it’s ready by the time Ted and I get home for dinner. I have found some delicious recipes out of America’s Test Kitchen magazine. Here is one for you to try!

Provencal-Style Chicken Stew

Serves 3-4. Cooking time 4-6 hours on LOW.
slow cooker


1 chopped onion
½ cup oil-packed sun-dried tomatoes, rinsed & chopped
3 garlic cloves, minced
½ tablespoon olive oil
1 teaspoon herbes de Provence
2 cups chicken broth,
1 can chickpeas, rinsed
1 ½ tablespoons instant tapioca
2 pounds boneless, skinless chicken thighs
½ cup pitted kalamata olives, halved
¼ cup minced fresh parsley or basil
salt & pepper


1. Combine onions, tomatoes, garlic, oil, & herbes de Provence in a bowl & microwave, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, chickpeas, and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

2. Using large spoon, skim excess fat from surface of stew. Using tongs, break chicken into 1- inch pieces. Stir in olives and let sit until heated through, about 2 minutes. Adjust stew consistency with extra hot broth as needed. Stir in parsley and season with salt and pepper to taste. Serve and enjoy!