How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Slow Cooker Chicken Thighs with Olives and Fennel Recipe?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Slow Cooker Chicken Thighs with Olives and Fennel Recipe suitable as meat & poultry?

Yes, Slow Cooker Chicken Thighs with Olives and Fennel Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Slow Cooker Chicken Thighs with Olives and Fennel Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken Thighs with Olives and Fennel R

Name: Slow Cooker Chicken Thighs with Olives and Fennel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Try this homemade Slow Cooker Chicken Thighs with Olives and Fennel recipe the whole family will love. Made with chicken broth, orange, whole-grain must…

This Slow Cooker Chicken Thighs with Olives and Fennel relies on simple, everyday ingredients such as low-sodium chicken broth and whole-grain mustard. It comes together quickly and makes 4 servings, at about 372 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
372 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Slow Cooker Chicken Thighs with Olives and Fennel Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions