Slow-Cooker Chicken Bouillabaisse

Name: Slow-Cooker Chicken Bouillabaisse
Yield: Serves 6 to 8
Ingredients: 3 pounds, boneless, skinless chicken thighs, trimmed; , Salt and pepper; 3 tablespoons, extra-virgin olive oil; 1 , leek, white and light green only, halved lengthwise, sliced thin, and washed thoroughly; 1 small, fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 1/4 cup, all-purpose flour; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; 1/4 teaspoon, saffron threads, crumbled; 1/8 teaspoon, cayenne pepper; 4 cups, chicken broth, plus extra as needed; 1/2 cup, dry white wine; 1/4 cup, pastis or Pernod; 12 ounces, Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1 , (14.5-ounce) can diced tomatoes, drained; 1 (3-inch), orange zest strip; 1 tablespoon, minced fresh tarragon or parsley; 2 tablespoons, water; 1/8 teaspoon, saffron threads, crumbled; 1 slice, hearty white sandwich bread, crusts removed, torn into 1-inch pieces; 2 teaspoons, lemon juice; 1 , large egg yolk; 1 teaspoon, Dijon mustard; 1 , small garlic clove, minced; Pinch , cayenne pepper; 1/2 cup, extra-virgin olive oil; , Salt and pepper; 1 recipe, garlic

8 comments

This twist on the classic Provençal recipe is perfect for the slow cooker.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME4 to 5 hours on low

Slow cooker size5 to 7 quarts

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

Swapping in readily available chicken thighs for the numerous and expensive varieties of fish in traditional bouillabaisse made this update of the classic Provençal recipe an equally delicious but far more practical dish, especially for the...

This is a members' feature.