The first photo is of the tomato mixture cooking in the skillet pan. The second photo shows the chicken cut up and spread over the bottom of the slow cooker.
The third photo shows the tomato mixture poured over the chicken before the slow cooker was turner on. The last photo shows the finished product.
1 tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
1 tsp herbes de Provence
salt and pepper to taste
1 tbsp flour
½ cup dry or cooking wine
1 cup chicken stock
1 can (14 oz) diced tomatoes including juices
1 can artichoke arts, drained, rinsed and quartered
3 pounds skinless chicken thighs
1 red pepper, diced
½ cup chopped fresh basil
Instead of artichokes : 3 zucchinis, chopped, 5 mushrooms, chopped
Instead of chicken thighs - one whole chicken, skinned as best as possible and cut up into pieces – legs, thighs, breasts, back and wings
Instead of fresh basil - dried basil
In a skillet, heat oil over medium heat and add the onions. Cook for a few minutes until softened. Add garlic, herbes de Provence, salt and pepper and cook for a minute. Add the flour, stir and cook for a minute. Add the wine, then add the chicken stock, can of tomatoes and the vegetables (except the red pepper). Bring to a boil and turn the heat off.
Arrange the chicken over the bottom of the slow cooker stoneware and cover with the tomato vegetable mixture. Cover and cook on low for 6 hours or on high for 3 hours. For the last 30 minutes add the red pepper and basil. Serve with rice or pasta shells. Makes 6 to 7 servings.