Slow Cooker Chicken Provençal

I made you some chicken provençal. I mean, I wanted chicken provençal, but I knew, just as the craving occurred, that I'd write it down and give it to you, my readers. I've made this dish countless times on the stovetop and have taken massive liberties with it (Red wine instead of white? Sacre bleu!), so I know what I'm doing, and I knew it would be simple to translate into a slow cooker recipe.  And simple is what I wanted--no pre-cooking of chicken thighs, no removing skin, no fuss. I wanted to dump it in the pot and go.  And you know what? I succeeded.  This dish is delicious.  I hope you love it too!

Slow Cooker Chicken Provençal

Serves 4-6

6 boneless skinless chicken thighs

1/2 sweet onion, chopped

6 cloves garlic, crushed

6 oz white wine

14.5 oz can diced tomatoes, with juice

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon herbs de Provence

1 bay leaf

1/2 teaspoon salt

1 tsp lemon zest

1/3 cup kalamata olives, quartered

Minced parsley for garnish

In the bowl of your slow cooker, combine the chicken thighs, onion, garlic, white wine, tomatoes, tomato paste, thyme, oregano, herbs de Provence, bay leaf and salt. Cook on low for six hours, remove from heat and add the lemon zest and olives. Salt to taste. Serve over pasta or polenta and garnish with parsley.