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
salad, for serving
Sat fat 4g
How to Make It
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.
Sprinkle with the fennel fronds. Serve with salad.
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