Slow Cooker Smoky Braised Chicken And Fennel Recipe

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

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.