Chicken Bouillabaisse (For the Slow Cooker)

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

From the French Slow Cooker by Michele Scicolone

Ingredients Nutrition


  1. Make the rouille: In a blender or food processor, finely chop the peppers and garlic. Add the mayonnaise, oil, lemon juice and cayenne and process until smooth. Store the sauce in a covered jar in the refrigerator.
  2. In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until tender and golden, about 8 minutes. Add the wine and bring to a simmer. Pour the mixture into a large slow cooker. Stir in the tomato, puree, orange zest, saffron and fennel.
  3. Sprinkle the chicken with salt and pepper. Place the pieces in the slow cooker, spooning some of the sauce over the top. Cover and cook on low 6 hours or until the chicken is tender and coming away from the bone.
  4. Serve the chicken and sauce in shallow bowls with the toast and Rouille.
Most Helpful

You should call this chicken stew.. not bouillabaisse as it has seafood in it..not chicken.

wincikabi October 22, 2013

Easy to prep and make - make like a "stew dish".
Flavors were a bit bland and one note but filling none the less.
Served it with white rice.
I added a splash of Worcestershire sauce and some baby carrots and celery as we like some veg.
I skipped the rouille as I did not think it was necessary.

Thanks for posting.

NewEnglandCook February 28, 2013

Great recipe the only thing I changed was I substituted chicken stock for the wine. I served this over white rice. It's a keeper! Next time I will make the rouille.

Bethbasler February 25, 2013