Slow Cooker Chicken Thighs with Olives and Fennel Recipe

1. 1

   In the crock of a slow cooker, whisk together the chicken broth, orange zest and juice, mustard, and measured salt.

2. 2

   Sprinkle the chicken all over with additional salt and add it to the slow cooker along with the fennel.

3. 3

   Scatter the olives over the chicken.

4. 4

   Cover and cook on the low-heat setting for 4 1/2 hours.

5. 5

   The chicken should be soft and cooked throughout, the fennel very tender.

6. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.