Slow Cooker Provencal Chicken and Zucchini Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the dish, you can briefly sear the chicken thighs in a pan before adding them to the slow cooker, although this is optional. This extra step develops a deeper, browned crust on the meat that adds complexity to the final sauce. Be sure to clean the pan thoroughly afterward if you choose to include this step in your preparation process.

If you find the sauce is too thin once the cooking is finished, you can remove the chicken and vegetables and set the slow cooker to its highest setting to reduce the liquid for a few minutes.

Alternatively, stir in a small amount of cornstarch slurry and let it cook for another ten minutes until the sauce reaches your desired consistency. This simple adjustment ensures a rich, coating-style sauce.

Variations

• Mediterranean Olive Twist: Add a half-cup of pitted Kalamata olives to the slow cooker along with the tomatoes. This adds a briny, salty depth that complements the herbs of Provence perfectly for a more intense flavor profile.
• Hearty Vegetable Addition: Incorporate sliced bell peppers or mushrooms alongside the zucchini for added texture and volume. These vegetables hold up well to the slow cooking process and absorb the tomato sauce beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat or in the microwave until the chicken reaches 165°F (74°C) throughout.

Transfer any leftover chicken and zucchini into an airtight container once they have cooled to room temperature, which should take no longer than two hours.

Placing warm food directly into the refrigerator can raise the internal temperature of the appliance, so allow for adequate cooling time. Keep the container stored in the coldest part of the refrigerator to maintain the best quality and safety for the remaining portions.

This dish is an excellent candidate for making ahead, as the flavors continue to meld and deepen after resting in the refrigerator.

You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place it into the base and turn it on when you are ready to cook. This saves valuable time on busy mornings or when planning for a dinner gathering.

Serving ideas

Serve the Provencal chicken and zucchini hot, spooning the tomato sauce generously over the chicken pieces. It pairs beautifully with a side of crusty bread, which is perfect for mopping up the flavorful juices left on the plate.

A simple green salad with a light vinaigrette also makes an excellent accompaniment, providing a crisp, fresh contrast to the tender, slow-cooked components of the meal.

For a more substantial meal, consider serving the chicken over a bed of fluffy couscous, orzo, or steamed rice. These grains act as a perfect base to absorb the tomato and herb-infused sauce. Garnish the final plate with a sprinkle of fresh parsley or a few torn basil leaves if you have them on hand, adding a bright pop of color and a fresh herbal finish to the rustic, slow-cooked dish.

Frequently asked questions

Recipe card

Slow Cooker Provencal Chicken and Zucchini

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces raw chicken thighs
• 2 medium zucchini, sliced
• 1 tbsp herbes de Provence
• 14 oz crushed peeled tomatoes

Instructions

1. Place the raw chicken thighs into the bottom of the slow cooker insert. Distribute the sliced zucchini evenly over the top of the chicken pieces.
2. Sprinkle the herbes de Provence over the zucchini and chicken. Pour the crushed peeled tomatoes over the entire mixture, ensuring everything is lightly coated.
3. Cover the slow cooker and set to low. Cook until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for at least 5 minutes before serving to ensure tenderness.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

12 g

Fat

18 g

Fiber

3.5 g

Sugar

6 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.