Christina Holmes
Hands-On Time
15 Mins
Total Time
7 Hours 15 Mins
Yield
Serves 4

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

How to Make It

Step 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.

Step 2

Sprinkle with the fennel fronds. Serve with salad.

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Ratings & Reviews

/5
Reviews
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