Chicken Provencale

Submitted by Chris McInnes

Chicken Provencale

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Serving: 4
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes


  • 1 red capsicum quartered and deseeded
  • 1 yellow capsicum quartered and deseeded
  • 1.5 kg chick thigh pieces ( you could also use chick thigh filets if you don't like the bone
  • 2 brown onions halved cut into wedges
  • 2 cloves of garlic thinly sliced
  • 1/2 cup white wine
  • 1 600ml jar pasta sauce
  • 1 teaspoon dry chicken stock powder
  • 8 sprigs thyme
  • 1/2 cup pitted black olives ( I have used green olives)
  • 1 tablespoon olive oil ( only use this if you are going to brown the pieces before placing in slow cooker)


  • Preheat grill on high and place capsicum, skin side up under the grill and cook for 8-10 minutes until charred and blistered.
  • Transfer to sealed plastic bag .
  • Set aside for 10 minutes this helps lift the skin. remove skin from capsicum and cut into thick strips. ( you could just put capsicum without peeling although I find that the taste and texture enhances the flavor.
  • Heat oil in large fry pan brown the chicken half at a time for 5 minutes or until brown.
  • Place chicken in slow cooker with the remainder of the ingredients except olives which are added 1/2 an hour before ready to serve.
  • Cook 4 hours high or 6 hours low ( this is approx each slow cooker is different)

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