Ingredients
2
tablespoons olive oil
1
cut-up whole chicken (4 to 5 lb), skin removed
3/4
teaspoon salt
1/4
teaspoon freshly ground pepper
1/2
cup dry white wine or nonalcoholic white wine
6
thin slices lemon
5
cloves garlic, finely chopped
1
large red onion, cut into wedges
1
teaspoon herbes de Provence
1
cup Progresso™ chicken broth (from 32-oz carton)
1
can (14 oz) Progresso™ artichoke hearts, drained, quartered
30
pitted green olives or pimiento-stuffed manzanilla olives
1/4
cup chopped fresh Italian (flat-leaf) parsley
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook half of the chicken pieces in oil 4 to 6 minutes, turning once, until brown. Place chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken pieces.
Add wine to skillet; heat to simmering over medium heat, stirring to loosen brown particles. Pour into slow cooker. Add lemon, garlic, onion and herbes de Provence. Pour broth over top.
Cover; cook on Low heat setting 4 hours.
Stir artichoke hearts and olives into slow cooker. Cover; cook 30 minutes longer. Garnish with parsley.
