Chicken Provencal
4 medium potatoes, peeled and cut into 1/2 inch thick slices
3 carrots, cut into 1/4 inch thick slices
1 whole head fresh garlic, cloves peeled and sliced thin
3-4 pound
en cut into pieces
2 medium onions, quartered
20 cherry tomatoes
20 white button mushrooms
salt and pepper to taste
1 cup pitted ripe olives drained
1 cup olive oil
1 tablespoon dried thyme
S
slow cooker with cooking s
. Layer the potatoes and carrots in the slow cooker. Scatter half the garlic slices over the potatoes/carrots. Season with salt and pepper.
Place
en on top of the potatoes/carrots. Scatter the remaining garlic, olive, mushrooms and tomatoes. Sprinkle the thyme over the
en. Cover and cook on low 6-7 hours.
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