- 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
- salad, for serving
1. Combine the chicken, fennel bulbs, broth, rice, onion, paprika, fennel seeds, ½ teaspoon salt, and ¼ 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. Sprinkle with the fennel fronds. Serve with salad.
For a deeper flavor, brown the chicken first in 2 tablespoons olive oil in a large skillet until golden, 3 to 4 minutes per side. Then add the chicken to the slow cooker with the remaining ingredients.
This is amazing! We substituted quinoa for brown rice and used chicken drumsticks instead of thighs.