chicken provencal
Chicken Breast Recipes – Chicken Crock Pot Recipe for Stew
You can also make this dish on the stove top. Use the same process, but reduce cooking time to around 40 minutes on low.
Author: Crabby Housewife
  • 6 boneless skinless chicken breasts budget tip: buy bag o' chicken in the freezer section
  • 1 large can of plum tomatoes typically 28 ounces - yes, they must be plum
  • 1 red pepper budget tip: if yellow or orange are on sale, they taste fine in this dish as well
  • 1 red onion yes, it needs to be red because they are sweeter
  • 2 cloves of grated garlic freshly grated is best and usually cheap, but you can use jarred if you must
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon fennel
  • 3 or 4 strips of orange rind budget tip: if you peel off the rind very carefully, you can usually wait until the next day to eat the orange
  • 1 crock pot liner you can skip this, but the time it saves in cleanup is worth the small cost
  1. Line your crock pot with a Reynolds liner. This saves so much time on cleanup that it is worth the cost per bag.
  2. Add the chicken to the crock pot. Note that if you are using frozen chicken, it is okay to dump it in there frozen, but it will take longer to cook and you'll want to make sure the crock pot is COLD before starting the timer.
  3. Slice pepper and onion into thin strips and add to the crock pot.
  4. Open and pour can of tomatoes on top.
  5. Add salt, grated garlic, thyme and fennel to crock pot.
  6. Grate in several strips of orange rind.
  7. Cook on low for 4-6 hours.
Recipe Notes

Note: Cooking times can be tricky as each crock pot is different. If cooking from a thawed state, I find that around 5 hours is perfect with my crock pot. However, if breasts are frozen, it takes 7 or 8 hours. My old crock pot took 7 hours to cook from thawed.

It is also tricky to tell if the chicken is cooked because of the red elements in the stew. I usually choose the largest piece I can find, pull it out and cut it. You can tell if it is done by the texture of the chicken. It should have layers like a croissant. if the center is smooth and shiny, the chicken is not cooked through.