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In The Crockpot: Chicken Provencal

Posted by on 8 April 2009

Ah yes, it’s Wednesday and back to the crockpot.  It’s so convenient since I have to teach kiddo all day and then be ready to teach religion to the little ones at night.  I asked hubby what he wanted and he opened the cookbook up to Chicken Provencal.  Of course, I didn’t follow the recipe.  Here’s how it turned out….


Now, here’s my recipe….

4 chicken breasts (or other parts) whole or quartered      2 medium red bell peppers, 1/4″ slices

1-2 medium yellow bell peppers, 1/4″ slices       1 onion, thinly sliced     

1/4 teaspoon Italian Seasoning      1/4 teaspoon thyme      approx. 3 strips orange peel

2 can tomatoes      3-4 cloves garlic, minced      salt and pepper to taste

Place all items in the crockpot and mix thoroughly.  Cover and cook on high for 3-4 hours or on low for 7-9 hours.  Sprinkle with fresh basil and serve over rice, noodles or with potatoes.

MMMM  I’m hungry all over again!!  It was delicious and I’m so glad that we’re eating healthy before class now.  Let me know if you try it and what you think!!

3 Responses to In The Crockpot: Chicken Provencal

  1. Jana D

    Thanks for checking us out at Opus Gluei. Hope to see you back again. We are a no pressure, fun-loving group. This recipe looks very tasty. I needed an idea for tonight and this fits the bill.

  2. Debbie

    I would try this, but I’d have to use tomato sauce as I don’t much care for chunks of cooked tomato. Don’t know why because I eat raw tomatos. Had an aversion to cooked ones since I was a kid.

    Now for my kids…we’d have to scrape everything off the chicken before they ate it and that’s all they’d eat. LOL Picky eaters is an understatement.

    • Elaine

      You could used diced tomatoes instead. When they’re in the crockpot, they cook down to nothing and you wouldn’t have the huge chunks of tomato that way. I’m not a tomato fan, so trust me, it’s not bad!! LOL

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