Slow Cooker Chicken Thighs with Olives and Fennel Recipe

• 1 cup low-sodium chicken broth
• Finely grated zest and juice of 1 orange
• 2 tablespoons whole-grain mustard
• 1 teaspoon kosher salt, plus more for the chicken
• 6 large skinless, bone-in chicken thighs (about 2 1/2 pounds)
• 1 large or 2 small fennel bulbs (about 1 1/2 pounds), stalks and fronds removed, bulbs cut lengthwise into thin wedges
• 1/3 cup coarsely chopped pitted kalamata or nicoise olives
• Buttered egg noodles or rice pilaf, for serving

1. In the crock of a slow cooker, whisk together the chicken broth, orange zest and juice, mustard, and measured salt.
2. Sprinkle the chicken all over with additional salt and add it to the slow cooker along with the fennel.
3. Scatter the olives over the chicken.
4. Cover and cook on the low-heat setting for 4 1/2 hours.
5. The chicken should be soft and cooked throughout, the fennel very tender.
6. Spoon the chicken and fennel pieces and their juices over the buttered egg noodles or rice pilaf, arranged as a bed on a warmed serving platter, and serve right away.

chicken broth, orange, wholegrain mustard, kosher salt, skinless, fennel, nicoise olives, buttered egg noodles

Taken from www.chowhound.com/recipes/slow-cooker-chicken-thighs-fennel-olives-mustard-31259 (may not work)