This low sodium chicken provencal is super easy because all you do is dump everything into a slow cooker. This is a low salt take on a classic French meal but is not an exact replica.
The first major omission from the recipe is olives. Due to the salty nature of olives, it is hard to keep a dish low in salt and still include olives. The next thing left out is the wine. Many traditional chicken provencal recipes call for dry white wine. I’ve never had good luck with white wine in a slow cooker. I always find there is an overpowering wine flavor. So that is off the list of ingredients.
The best part of this low sodium chicken provencal recipe is truly the “set it and forget it” cooking method. Low sodium slow cooker recipes are my absolute favorite. Dump everything in and a few hours later you have a delicious low sodium dinner…with leftovers for the next day!
LET’S TALK ABOUT HERBS
The recipe calls for thyme. This recipe has some big flavors so thyme will play nicely with others. However, if you want to change things up, I have a suggestion. You may have heard of the classic, lavender-flecked herb blend, Herbes de Provence. If you have some of that in your pantry, use it! I did not include it in the recipe because thyme is more approachable and likely something you already have on hand.
GARLIC. LOTS OF GARLIC.
I recommend adding garlic to suit your taste. If you love garlic, load it up. If you prefer more subtle garlic, reduce what the recipe says.
Many people will tell you that fresh garlic is the only way to go. Nonsense. If you have a jar of minced garlic in your refrigerator, use it! It is easier and more economical. The only thing I would mention is that I find jarred garlic to be a little lighter in flavor, so I tend to add more than the recipe calls for.
Low Sodium Slow Cooker Chicken Provencal
This Chicken Provencal recipe is an easy and low sodium take on the French classic.
Ingredients
- 2 pounds of boneless, skinless chicken thighs, cut into quarters
- 2 medium red bell peppers, cut into 1/4-inch thick slices
- 1 medium yellow bell pepper, cut into 1/4-inch thick slices
- 1 onion, thinly sliced
- 1 can of no salt added diced tomatoes, drained
- 3 cloves of garlic, minced
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of ground fennel seed
- Zest of one large orange
Instructions
- Combine all ingredients in your slow cooker
- Stir to blend
- Cover and cook on low for 7 to 9 hours; or cook on high for 4 to 6 hours
Notes
- Capers are a common ingredient in Chicken Provencal but due to their saltiness, I have omitted them from the recipe. Should you have a little extra sodium in your daily allotment, go ahead and add in a small amount.
- Remember the chicken must reach an internal temperature of 165 ºF before it is considered safe to eat
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Nutrition Information
Yield 8 Serving Size 1 Amount Per Serving Calories 229Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 138mgSodium 212mgCarbohydrates 10gFiber 3gSugar 6gProtein 29gNutritional information is provided as an estimate. Nutritional content may vary due to several factors such as how much of an ingredient is used vs. how much will actually be eaten, brand differences, and more. To ensure the most accurate nutritional information, the reader should make calculations based on the ingredients actually used, using their own preferred method, or consulting with a licensed nutritional expert. This Website is not intended as a source of nutritional or food safety advice, and its readers assume full responsibility for any decisions made regarding their own health and safety. Nutritional information calculated by Nutritionix
My husband can’t stand fennel seed. Can you suggest a good substitute? Thanks!
Hi Magi,v
Fennel seed, love it or hate it! (Your husband is not alone. Ha.) I would just leave it out of your dish. I’m sure it will still be tasty. But if you are looking for some additional flavor, you could add a bit of ground cumin. While cumin is a bit spicier than fennel seed, it is still a nice substitute. Most other options are going to add salt (celery seed) or add that licorice flavor (anise). Meanwhile, cumin will add an earthy and warm layer of flavor. But just like fennel seed, cumin can be an acquired taste. Hope that helps!