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Savory crockpot chicken you can serve even in spring.

March 29th, 2012 No Comments

I know it’s a little late to be posting this kind of dish with spring happening, well, right now (I wanted to post it weeks ago, but as you know the blog was down.)   I’m thinking we can make it work for warm weather by lightening it up with fresh veg.

For this recipe, “Provincial Chicken Stew,” I left the skin on the chicken, so it was too greasy to be a stew.   Instead, I pulled apart the tender meat and set it on top of garlic mashed potatoes. Classic combo that never fails. Remember it when it gets cold.

I’ve changed the recipe so you can see how I made it, click the link to go to the original.  Also feel free to cut it in half if there is only two people dining.

Instead of pairing it with mashed potatoes, at the end I’ll offer other combinations for you to try.

Easy Herbal Crock Pot Chicken

(Adapted from this recipe on Epicurious.com)


  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 chicken, cut into serving pieces
  • 1/4 cup olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup dry white wine
  • 1 (14 1/2-ounce) can crushed tomatoes
  • Sliced button mushrooms
  • Freshly ground salt and black pepper
  • Fresh herbs: whatever you have – rosemary, thyme, sage, oregano, basil


1. Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

2..Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

3. Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned.

4. Add the garlic and stir for 2 to 3 minutes.

5. Add the wine and stir to scrape up the browned bits from the bottom of the pan.

6. Increase the heat to high and add the tomatoes and grind in salt and pepper to taste.

7.  Cook, stirring frequently, for 10 to 15 minutes, until most of the tomato liquid evaporates.  You will need to use most of the time here.


8. Arrange a layer of chicken in the crockpot then pour in some of the onion tomato mixture.  Lay in some sprigs of herbs. Repeat and gently stir.

9. Cover and cook on low for 3 to 8 hours, until the chicken is tender.

10.  At 3 to 4 hours, the chicken will still be firm and hold its shape.   Add sliced mushrooms if you are going to continue to cook.

11. At 6 to 8 hours, the meat will be falling off the bone.  Pull off some of the skin to serve.

Spring Serving Options:

  • Side Salad:  I think you’ll love the chicken just the way it is.  Throw together a light salad and you’re in heaven.
  • Iceberge lettuce wraps:  The water in the lettuce will lighten the load and still let the flavors come through.
  • Strawberry salad:  Toss sliced strawberries, avocado, chicken pieces, romaine in a sweet dressing.  Maybe feta too!
  • Quinoa salad:  Prepare quinoa and toss with spinach while it’s still warm.  Add chicken and either golden raisins for sweetness or feta cheese for savory dish.
  • Chicken Salad Sandwich:  Use leftovers in your favorite chicken salad sandwich.  Try adding sliced red grapes too.
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