Chicken Provençal

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Servings: 4 Prep: 10 min Cook: 480 min Dairy Free Gluten Free Paleo Freezable Slow Cooker/Crock Pot WE WANT TO TRY Added about 1 month ago Updated about 1 month ago

Ingredients

2 pounds chicken breasts 1 medium onion ¼ cup extra virgin olive oil 1 teaspoon coarse sea salt 2 teaspoons minced garlic 1 tablespoon arrowroot ½ cup white wine 14 ounces crushed tomatoes 3 tablespoons dried basil 1 cup kalamata olives 1 cup artichoke heart, fresh or canned ground black pepper, to taste

Instructions

1. Dice the artichoke.

2. Place the chicken and artichoke in the slow cooker and set to low. Mince the onion.

3. In a sauté pan, heat the olive oil and salt over medium heat. Add the onions and sauté until they begin to soften.

4. Add the garlic and sprinkle in arrowroot powder.

5. Deglaze the pan with the white wine, scraping the bottom to lift any browned bits. Add crushed tomatoes and dried basil and allow to simmer on low for 10 minutes uncovered.

6. Pour sauce over chicken in slow cooker.

7. Cook on low for 6-8 hours or until meat is falling off bones.

8. One hour before cooking is complete, add the olives and black pepper to taste.