Slow-cooker Chicken Provencal

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 6
• 6 bone-in skin-on chicken breast halves
• 2 tablespoons vegetable oil
• 3 onions, chopped medium
• 12 garlic cloves, minced
• 1 1/2 cups dry wine
• 1 (28 ounce) can crushed tomatoes
• 2 cups low sodium chicken broth
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 2 bay leaves
• 1/4 cup all-purpose flour
• 1/2 cup kalamata olive, pitted and chopped course
• 1/4 cup minced fresh parsley
• 1 tablespoon grated lemon zest
• lemon wedge, for serving

Recipe

• 1 season chicken with salt and pepper. heat 2 teaspoons of oil in skillet over medium high heat and cook chicken in batches until browned on both sides then add to slow cooker.
• 2 heat remaining 2 teaspoons of oil in empty skillet. add onions and 1/4 teaspoon of salt and cook until softened, about 5 minute stir in garlic and cook for 15 seconds. stir in the wine, scraping up an brown bits. simmer until the wine has reduced by half, about 5 minutes, then pour into slow cooker.
• 3 add the tomatoes, 1 1/2 cups of broth, thyme, oregano, and bay leaves. cover and cook on low until tender, about 4 hours.
• 4 transfer chicken to large serving dish and tent loosely with foil. discard bay leaves. set the cooker to high. whisk the flour with the remaining 1/2 cup of broth until smooth, then stir into slow cooker until thickened, about 15-30 minutes. stir in olives, parsley and lemon zest and season with salt and pepper to taste. spoon over chicken.