Name: Slow-Cooker Chicken Provençal
Total time: 5 h
Yield: Serves 4
Cuisine: French, Europe
Ingredients: 1 onion, chopped fine; 12 garlic cloves, minced; 1 tablespoon extra-virgin olive oil, plus extra for serving; 2 tablespoons tomato paste; 2 teaspoons minced fresh oregano or 1/2 teaspoon dried; 1 (28-ounce) can crushed tomatoes; 1/2 cup dry white wine; 2 bay leaves; 8 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed; Salt and pepper; 1/2 cup pitted niçoise olives, chopped coarse; 1/4 cup minced fresh parsley; Lemon wedges

Why This Recipe Works

We preferred bone-in chicken thighs to breasts here because their richness holds up to the strong garlicky tomato flavor of this classic dish. Strong, bold flavors allowed us to eliminate any browning, simplifying the process. The long-stewed flavor is accented at the end with the addition of olives, parsley, and a dose of good-quality extra-virgin olive oil.

Instructions

1. Microwave onion, garlic, oil, tomato paste, and oregano in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes, wine, and bay leaves. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

Transfer chicken to serving dish. Discard bay leaves. Stir in olives and parsley and season with salt and pepper to taste. Spoon 1 cup sauce over chicken. Serve, drizzling individual portions with extra oil and passing lemon wedges and remaining sauce separately.