Slow-Cooker Smoky Braised Chicken And Fennel
- Ingredients
- 8 boneless, skinless chicken thighs (about 1 1/2 pounds)
- 3 small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds
- 2 1/2 cups low-sodium chicken broth
- 1 cup long-grain brown rice
- 1 small onion, chopped
- 1 tablespoon smoked paprika
- 1 tablespoons fennel seeds, crushed
- kosher salt and black pepper
- 1.tombine the chicken, fennel bulbs, broth, rice, onion, paprika, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 4- to 6-quart slow cooker. Cover and cook until the chicken and fennel are tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
- 2.tprinkle with the fennel fronds. Serve with salad.
ingredients, chicken, fennel bulbs, chicken broth, longgrain brown rice, onion, paprika, fennel seeds, kosher salt
Taken from www.epicurious.com/recipes/member/views/slow-cooker-smoky-braised-chicken-and-fennel-52906821 (may not work)