Herbes de Provence is a blend of herbs typically used in Provence (France). McCormick makes a blend, however it includes lavender buds which I’m told were not commonly used in that area. Emeril Lagasse offers a more authentic recipe for the blend here.
This is one of the few recipes in the “Crock Pot Slow Cooker Recipes” cookbook that can actually fit in a 4 quart slow cooker. For those with larger pots, you can increase the ingredients – except for the chicken broth – by half.
- 2 Tablespoons olive oil
- 3 pounds sweet Italian sausage, cut into 1-inch slices
- 4 large onions, sliced
- 1-1/2 cups chicken broth
- 1-1/2 Tablespoons herbes de Provence
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Asiago cheese
- Hot cooked noodles or crusty sub rolls
Heat oil in a large skillet over medium-high heat. Add sausage; cook and stir for 8 to 10 minutes or until browned.
Place sausage, onions, broth, herbes de Provence, garlic and red pepper flakes in your slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Season with salt and pepper. Top with cheeses. Serve over hot pasta or into sub rolls.
Makes 6 to 8 servings