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Fennel and Pear Chicken Thighs
Ingredients
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1
medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
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2
6 - 7 ounce jar (drained weight) sliced mushrooms, drained
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1/2
cup coarsely snipped dried pears
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2
tablespoons quick-cooking tapioca, finely ground
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2 1/2
pounds skinless, boneless chicken thighs
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3/4
teaspoon salt
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1/2
teaspoon dried thyme, crushed
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1/2
teaspoon cracked black pepper
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1
cup pear nectar or apple juice
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Hot cooked couscous or rice
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Fennel tops (optional)
Directions
1. In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.
Nutrition Facts
(Fennel and Pear Chicken Thighs)
- Servings Per Recipe 6,
- Calories 407,
- Protein (gm) 42,
- Carbohydrate (gm) 41,
- Fat, total (gm) 7,
- Cholesterol (mg) 157,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 657,
- Percent Daily Values are based on a 2,000 calorie diet
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