Slow Cooker Basil Chicken

Here in north Texas we have a couple of more months of cooler to cold temperatures.  I’ll honestly say, one never knows about our weather.  In January we could have temperatures in the sixties for a couple of days and all of sudden an Arctic front blows in with freezing temperatures, sleet and snow.

Here’s another delicious Slow Cooker recipe to warm the inside of your body.  This recipe requires some preparation before hand on the stove.  I like to serve this with cooked Quinoa or Orecchiette pasta and topped with toasted pine nuts.  If you so desire, some freshly grated Parmesan cheese.

Slow Cooker Basil Chicken

4 servings – Cook time: 5 hours

1 – tablespoon olive oil

1  large onion, chopped

2  cloves garlic, minced

1 – teaspoon herbes de Provence

½  teaspoon of salt, or to taste

½  teaspoon cracked black pepper

1 – tablespoon all-purpose flour

½  cup white wine (I used Chardonnay)

1 – cup chicken stock

1 – 14 oz can diced tomatoes, including juice

1 – 14 oz can quartered artichoke hearts, drained and rinsed

6 to 8 boneless skinless chicken thighs

½  cup chopped fresh basil

1.  In a skillet, heat oil over medium heat for 30 seconds.  Add onions and cook, stirring until softened, about 3 minutes.  Add garlic, herbes de Provence, salt and cracked black pepper and cook stirring for 1 minute.  Add flour and cook, stirring for 1 minute.  Add wine and cook stirring for 1 minute.  Add chicken stock and can diced tomatoes with juice and bring to a boil.  Stir in quartered artichoke hearts and remove from heat.  All of this can be done the night before.  Cover and refrigerate overnight.

2.  Rinse chicken and arrange pieces evenly over the bottom of slow cooker stoneware and cover with tomato mixture.  Cover and cook on low for 5 hours or until juices run clear when chicken is pierced with a fork.  The last 5 minutes stir in chopped fresh basil and cover until ready to serve.

If you are serving this with Orechiette pasta, cook pasta according to the directions on the box.


½  cup quinoa (makes about 1 ½ cups of cooked quinoa)

1 – cup of chicken broth

If you would like more quinoa, follow directions on the package.

Rinse quinoa thoroughly in a fine mesh strainer to remove powdery residue until water runs clear; drain well.  Combine chicken broth and rinsed quinoa in a 1 ½ – 2 quart sauce pan with lid.  Bring to a boil.  Reduce Heat, cover with lid and simmer until the grains are translucent and the germ has spiraled out from each grain, about 15-18 minutes.  I cook mine until there is no liquid and sometimes I remove the lid the last couple of minutes of cooking time.

Toasted Pine Nuts

The pine nuts can be toasted the night before as well, if so after they have cooled place in a zip lock baggie or storage container with lid.

Place ½ cup of pine nuts in a small skillet and toast over medium heat; stirring and watching while they toast.  These nuts toast quickly and can easily burn.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s