Provencal Slow Cooker Chicken with Green Ripe Olives


  • 2 tablespoons butter
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 3/4 teaspoon sea salt
  • Freshly ground pepper to taste
  • 2 tablespoons flour
  • 1 51 chicken stock
  • 1/2 51 white wine
  • 2 teaspoons Dijon mustard
  • 1 1/4 teaspoons Herbs de Provence
  • 3 medium shallots, thinly sliced
  • 2 51s baby carrots (preferably thin carrots with stem end)
  • 1 (6-ounce) can California Green Ripe Olives, drained
  • Chopped fresh thyme


Melt butter in a large skillet over medium heat. Season chicken with salt and pepper and add to skillet. Cook for a few minutes on each side or until nicely browned on both sides. Sprinkle flour over chicken and cook for a minute or two more on each side. Whisk together stock, wine, Dijon and herbs in a large slow cooker. Add shallots, chicken, carrots and olives, in that order. Cover and cook on high for 4 hours or low for 8 hours. Sprinkle with thyme before serving. Serve with baguette slices to soak up the delicious cooking juices.