Fennel and Pear Chicken Thighs
- 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.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
- Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.
Nutrition Facts (Fennel and Pear Chicken Thighs)
- Per serving:
- 407 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 157 mg chol.,
- 657 mg sodium,
- 41 g carb.,
- 4 g fiber,
- 42 g pro.
- Percent Daily Values are based on a 2,000 calorie diet