Provençale Chicken Supper

  • Pipsqueak Posted: 10/05/09
    Worthy of a Special Occasion

    Very tasty and easy. Followed the recipe almost exactly except for a few small changes: 1. I added 1 chopped zucchini & 1 chopped onion to the vegetable mix ('cuz I had them & they seemed in the spirit of the dish) and fresh herbs (thyme at the beginning and then basil at the very end) 2. I subbed boneless skinless chicken breast (again 'cuz that was what was on hand) 3. I put the veggies in first & the chicken on top Mine came out with a good bit of juice but the chicken breasts were a bit dry. I will probably use bone-in breasts the next time I make it (and I will).

  • BosBruin5 Posted: 11/24/08
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    This was so good and so easy to make! My kids loved it and so did my husband (who doesn't usually like beans). Next time I'll cook for 6 hours, not 8. It was a bit dry, but would have been perfect at 6 hours.

  • scargosun Posted: 02/23/10
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    I ended up liking this recipe very much... after it was reheated the next day. I think in the future I will use it specifically for that. I will probably make it and freeze portions for easy lunches at my desk. I had no problems with the drying out when I cooked it 1 hr on high and 5 on low.

  • alliecroce Posted: 01/05/09
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    I make this with boneless skinless thighs and also the italian flavored tomatoes

  • Uppity46 Posted: 10/21/10
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    Very good. Took advice and doubled the beans and tomatoes. Chicken was very tender, only thing I had to watch for was all the little bones I had to fish out of the soup. I am not used to cooking with bones. :) Delish. And EASY!

  • bookandcatlover Posted: 10/06/09
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    It is rare that you get a recipe that is easy to make and delicious. I made this for the first time tonight and it may very well enter into our permanent rotation. After reading the reviews, I added 1 tsp. Herbs de Provence. I also added 3/4 cup stock and made this with split chicken quarters (what we had on hand). I would add more beans and tomatoes to stretch out the recipe even more. I served it with egg noodles and a green salad.

  • cjontig Posted: 04/01/11
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    The chicken comes out perfectly that it easily pulls a part. Unfortunately, the overall recipe has minimal flavor. Maybe adding some cumin, chili powder, garlic salt, and a little other spices will help out.

  • ekw00dward Posted: 01/10/10
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    delicious as a soup! short on time and having read mixed reviews on what to expect regarding amount of beans/tomatoes/liquid and the dish drying up/burning, i used 2 cans of tomatoes (1 regular, 1 Italian) and 2 cans of great northern beans. added extra salt, pepper, basil, about half a tablespoon of garlic and some white wine. cooked for 4 hours on high and shredded the (very tender) chicken breasts near the end.

  • Clarebh Posted: 12/12/10
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    This recipe was amazingly easy! I personalized the recipe by using boneless/skinless chicken breasts, an extra can of beans-garbanzo, a 24 oz can of diced tomatoes, and Italian seasoning on the chicken. It was well worth the eight hours it took to cook, the chicken was so tender it actually fell apart! I would highly recommend serving this with mashed potatoes and a green veg for sides. It was the perfect meal for a cold Chicago night!

  • PrincessGinger Posted: 11/19/10
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    I'm wondering if I did something wrong here. This recipe has very little taste. Also, you really should drain the tomatoes well (not indicated in the directions) because at the end of the 8 hours there was a ton of liquid. Basically the chicken was "boiled" in the crock pot and came out very dry. If it were just a matter of draining the tomatoes I would give this two stars, but the flavor was absent. My boyfriend used to work at a 4 star french restaurant in NYC and said that Chicken Provencale is nothing like this recipe.

  • Chelseabmw Posted: 11/20/10
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    I made with drained homemade tomatoes and chicken tenders, I also found it very blah and tasted boiled. It looked beautiful, but needed to have a lot more spices. If I made again, would use some hot peppers, would brown the chicken before putting it in the slow cooker.

  • Angela145 Posted: 10/19/10
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    Everyone in my house loved this - from my picky eater to my child who will eat anything. I served this with mashed potatoes to help soak up all the yummy juices. My only complaint is that the chicken was a wee bit dry, but I think that may have more to do with my crock pot than the recipe.

  • ChicagoChef82 Posted: 10/24/10
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    I would say this recipe is average at best. Although it was very hearty, I felt as if it was lacking flavor. We served it with a side of orzo which I felt complimented the meal well.

  • jgeddes54 Posted: 02/26/11
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    Easy to make and outstanding taste.

  • cutpiegtc Posted: 01/18/11
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    I'm not sure why other people rated this so great. This recipe calls for "bone-in chicken breasts." This is a horrible idea in a slow cooker, especially when coooking for 8 hours. The breasts fell apart, leaving tons of tiny bones throughout the dish. Regardless of this fact, which left the dish not worth eating to me, I don't think it was worth making again othwerwise. Perhaps with chicken thighs, but really it wasn't super exciting. I think there are better chicken crock pot recipes out there. You could probably add more veggies and come up with something better on your own to this dish.

  • Mamapierce Posted: 06/07/11
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    I made this tonight for dinner. It was wonderful! I served it over rice and with a side salad. The whole family loved it. :) I'm not sure why previous reviews show bones in the chicken - it's not in the recipe to have bone-in chicken. I used regular chicken breasts and they were moist and juicy. I did use fire roasted tomatoes with garlic for the tomatoes and felt that the garlic complemented this savory meal. Yum!

  • jayric Posted: 11/09/11
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    What a great recipe! My family loved it. I used some of the suggested modifications. I added minced garlic, italian seasoning replaced basil and I used yellow and red peppers. This is definately a keeper for me.

  • Inatay02 Posted: 01/14/12
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    Chicken was tender but very plain tasting. More flavor was definitely needed like garlic or chili powder. Will try again with different spices.

  • CharlesInVA Posted: 08/03/12
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    It calls for skinless breast, not skinless and boneless. It says at the top of the page..."Use bone-in chicken breasts for this French-country dish." This recipe is delicious.

  • sam428 Posted: 10/14/12
    Worthy of a Special Occasion

    I thought this was the most delicious thing I've ever made in a slow cooker. I used fresh basil, bone-in chicken, and fire roasted tomatoes. Served with a baguette and it was so tender and delicious! I followed another reviewer's advice and added chicken stock and a few other vegetables...

  • runmom23 Posted: 09/24/12
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    My 1st time making dinner in a slow cooker. My husband and 2 teen sons were quite happy with it and agreed I could make it again. A success! I read the other reviews and tinkered a bit with the recipe. I couldn't find the right tomatoes, so did a tbsp of the dried italian seasoning. I subbed chickpeas for the white beans, only because I know my older son would eat them. I added a chopped onion, two carrots and a couple garlic cloves based on others reviews. I was in a hurry, so skipped the bell pepper. I also added a little crushed red pepper and some fresh herbs (rosemary, thyme and basil). I added the herbs a couple hours into the cooking process. I did use the skinless breasts on the bone and the chicken was moist and did not fall apart. The total cooking time was about 6 hours. (The outlet must have been faulty and turned off shortly after I turned it on. Luckily I was home! Then my husband came home before me and checked on the chicken, turning it off early.)

  • monib1251 Posted: 08/03/12
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    Yuck! This was not good at all. I was very excited about this recipe because the ingredients sounded so good together but the beans did not add a very good flavor with the chicken and it really was missing something. My husband and I did not want to finish eating.

  • annenorfolk Posted: 09/09/12
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    Very tasty and easy. Based on other reviews, I doubled the seasonings and the tomatoes. The result was delicious! I have leftovers for lunch tomorrow.

  • tilley1003 Posted: 03/13/12
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    After I decided to make this, I read the reviews and became hesitant. I decided to go forward with it, and I am so very glad I did. I walked in the house after work and the chicken cooking all day, and experienced one of the most glorious food smells to ever come out of my kitchen. I proceeded to taste it, again with hesitation, and realized it tasted just as wonderful as it smelled. Not sure why others didn't really like it...maybe different tastes?? I did allow my chicken to cook longer than suggested (about 12 hours actually) and added more basil than what it called for. Not sure why some people's came out dry, and I don't know why the one person used bone-in chicken when that is not what it calls for, but it is a great recipe. I might consider adding some other veggies in the future too.

  • KnittaPlease Posted: 08/08/12
    Worthy of a Special Occasion

    Taking a queue from the other reviews, I decided to use this recipe as a starting point. I omitted the bell pepper in favor of a mirepoix (one onion, two carrots, two celery), added some garlic, white pepper, and herbes de provence. I put the chicken on top of these vegetables and topped it with the tomatoes and beans. Fearing it would not have enough liquid to cook in all day I also added a cup of chicken stock and I'm glad I did. I served this over rice and topped it with fresh chopped basil. We also had a side salad of romaine, apple, avocado, and a balsamic vinaigrette. I really enjoyed the dish and will be making it again. Even with the extra vegetable chopping this recipe took me all of ten minutes to make in the morning before I went to work. It was a very affordable recipe, and it made enough for dinner for four. I would give it more stars but I wanted to stick to the descriptor "has potential" because I really do think it needs to be modified.

  • CherylT Posted: 01/15/13
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    I used boned chicken breasts with skin still on and we thought the chicken was a little dry. Next time I am going to check the chicken after 6 and 7 hours of cooking and see if it is any better. I added canned fire-roasted tomatoes and fresh garlic and I thought the flavor was very good. I also sprinkled some Italian spices over the chicken when I started cooking. I will try this recipe again as it was really easy and tasty.

  • NurseLisainOhio Posted: 01/09/13
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    An easy & delicious and FILLING meal for only six (6) points + using Weight Watcher's & only modifying veggie content (zero point changes). :-)

  • MadFox Posted: 02/11/13
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    I admit that I altered the recipe after reading some of the reviews. I used Pinto Beans instead of white beans (it's what I had on hand), and I used twice as many bell peppers because I love bell peppers. I also added a tab of chicken bouillon, because who wouldn't want to flavor chicken with chicken? I also only let it cook for six hours instead of eight, and the meat came out perfect.

  • pontiff51 Posted: 01/03/13
    Worthy of a Special Occasion

    I cook for two, so I had 2 chix thighs and I left the spicing basically the same as the recipe. The biggest change I made was to add fresh green beans at hour #5. They were not wilted but the 3 hour cooking time was just enough to cook them perfectly. This is a good solid meal for my wife and I and she has a nice vegatable bean dish for lunch tomorrow. Looking forward to the next dish...I think it'll be Creole Cod.

  • Ioioioijj Posted: 01/17/14
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    I agree with the majority of the reviewers. I made it the first time as is and thought it had great potential. Although the flavors were good, they were a little flat. The second time i made it I knew it needed a few more ingredient for the flavors to blossom. I added 1/4 cup of red wine, herbs de Provence, mirepoix in addition to peppers, 3 minced garlic cloves, doubled tomato quantity and 1 Tbsp tomato paste. Served it over "smashed" potatoes, a side of green beans and fresh baked bread. My children loved soaking the bread in the sauce. Great Fall and Winter dish. It will be cycled through our menu again.

  • carylanddon Posted: 08/27/13
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    I put all ingredients together the night before, threw them into the pot on low at 6:45am, and went off to work. Used 6 thighs, and an extra can of beans since we wanted leftovers. Opened it up for dinner at 6:00 and viola! Pretty darned good dish with a green salad. Thought it might be mushy but the meat just fell off the bone with loads of sauce. Would be wonderful with crusty bread, if you're into carbs. This recipe is open for loads of changes, so feel free. A good potential "go-to" for the future.

  • Breesethor Posted: 09/05/13
    Worthy of a Special Occasion

    This was so easy to put together. I used boneless skinless breasts that we still partially frozen. I also added 2 large garlic cloves and 1tsp Italian seasoning. Unfortunately, this was very disappointing. The flavors were very bland. We ended up adding feta cheese, which did add a bit a flavor, but without it was boring. I cooked for 8 hours (partially frozen boneless skinless breast) and it still turned out dry. I'm sure with bone-in breasts it would be better. Not sure I would make again, but it wasn't horrible.

  • AnneDG Posted: 11/04/13
    Worthy of a Special Occasion

    Agree with other reviewers that cooking time was too long and double the vegetables would be nice. My husband doesn't eat "green things." This recipe was a "keeper" in his view. A nice green salad on the side for those of us who do like the "green things" satisfied everyone in the house. A good, solid recipe.

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