Chicken Provencale

Cook time

35 minutes




  • Crock-Pot® Express Crock Multi-Cooker
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 onions, sliced
  • 1 red capsicum, deseeded, sliced
  • 1 yellow capsicum, deseeded, sliced
  • 1 cup white wine
  • 2 x 400g cans chopped tomatoes
  • 1 cup kalamata olives, pits removed
  • 10 boneless chicken thighs
  • 8 sprigs fresh thyme
  • 2 anchovies
  • Salt and freshly ground black pepper, to taste


  • Step 1 Press BROWN/SAUTÉ, and then press START/STOP. Add oil and preheat for 2 minutes. Add garlic, onions and capsicums. Cook for 4-5 minutes or until tender.
  • Step 2 Add wine and allow to reduce by half. Press START/STOP. Add remaining ingredients to cooking pot. Secure the lid. Press POULTRY, and set time to 30 minutes. Ensure the Steam Release Valve is in the seal (closed) position. Press START/STOP.
  • Step 3 Once cooking is complete, and the pressure has released, season to taste with salt and pepper. Serve hot.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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