Ingredients for Chicken Bouillabaisse For The Slow Cooker
- Olive Oil
- 1 large onion, chopped
- Garlic Cloves
- Dry White Wine
- Canned Tomatoes
- Tomato Puree
- Zest of 1 orange
- Saffron Thread
- Fennel Seed
- Cayenne Pepper
- Chicken Thighs
- Salt & Freshly Ground Black Pepper
- French Bread
- Roasted Red Peppers
- Garlic Clove
- 1/4 cup mayonnaise
- Extra Virgin Olive Oil
- 1 tablespoon lemon juice
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How to Make Chicken Bouillabaisse For The Slow Cooker
- **Make the Rouille:** In a blender or food processor, combine the red bell pepper, minced garlic, mayonnaise, olive oil, lemon juice, and cayenne pepper. Process until completely smooth.
- Transfer the rouille to a covered jar and refrigerate until ready to serve.
- **Sauté Aromatics:** Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and lightly golden, about 8 minutes.
- **Deglaze the Pan:** Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- **Slow Cooker Magic:** Transfer the onion mixture to your slow cooker. Stir in the crushed tomatoes, orange zest, saffron threads, and fennel seeds.
- **Season the Chicken:** Season the chicken pieces generously with salt and pepper.
- **Assemble and Cook:** Add the chicken to the slow cooker, spooning some of the sauce over the top. Cover and cook on low for 6-8 hours, or until the chicken is incredibly tender and easily pulls away from the bone.
- **Serve:** Ladle the chicken and sauce into shallow bowls. Serve immediately with toasted baguette slices and a generous dollop of the chilled rouille.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
55g
Fat
67g
Carbs
33g
