Slow-Cooker Chicken Provençal
Why This Recipe Works
For our slow-cooker chicken Provençal recipe, we chose bone-in thighs and breasts, removing the skin to avoid a greasy sauce. For the sauce, we relied on onions, lots of garlic, and tomato paste, which encourages browning and simulates the roasted flavor of seared meat, deglazing the pan with white wine. Crushed tomatoes were then added to the sauce, which lent a pleasant sweet but never overbearing flavor to the chicken Provençal recipe, while chicken broth rounded out the flavors and provided a bit more volume.