Fennel and Pear Chicken Thighs
medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
6 ounce jar (drained weight) sliced mushrooms, drained
cup coarsely snipped dried pears
tablespoons quick-cooking tapioca, finely ground
pounds skinless, boneless chicken thighs
teaspoon dried thyme, crushed
teaspoon cracked black pepper
cup pear nectar or apple juice
Hot cooked couscous or rice
Fennel tops (optional)
- 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