Slow-Cooker Smoky Braised Chicken and Fennel

Chicken thighs braise slowly with a fragrant mixture of fennel, smoked paprika, onion, and brown rice for a delicious one-pot meal.

slow-cooker-braised-chicken-fennel
Photo by Christina Holmes
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 504 calories
    • Fat 15 g
    • Sat Fat 4 g
    • Cholesterol 112 mg
    • Sodium 793 mg
    • Protein 39 g
    • Carbohydrate 53 g
    • Sugar 2 g
    • Fiber 10 g
    • Iron 5 mg
    • Calcium 157 mg
Chicken thighs braise slowly with a fragrant mixture of fennel, smoked paprika, onion, and brown rice for a delicious one-pot meal.

Ingredients

  1. Check 8 boneless, skinless chicken thighs (about 1 1/2 pounds)
  2. Check 3 small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds
  3. Check 2 1/2 cups low-sodium chicken broth
  4. Check 1 cup long-grain brown rice
  5. Check 1 small onion, chopped
  6. Check 1 tablespoon smoked paprika
  7. Check 1 tablespoons fennel seeds, crushed
  8. Check kosher salt and black pepper
  9. Check salad, for serving

Directions

  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.