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Fennel and Pear Chicken Thighs
Ingredients
- 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
- 2 6 - 7 ounce jar (drained weight)sliced mushrooms, drained
- 1/2 cup coarsely snipped dried pears
- 2 tablespoons quick-cooking tapioca, finely ground
- 2 1/2 pounds skinless, boneless chicken thighs
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon cracked black pepper
- 1 cup pear nectar or apple juice
- Hot cooked couscous or rice
- 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,
- cal. (kcal) 407,
- Fat, total (g) 7,
- chol. (mg) 157,
- sat. fat (g) 2,
- carb. (g) 41,
- fiber (g) 4,
- pro. (g) 42,
- sodium (mg) 657,
- Percent Daily Values are based on a 2,000 calorie diet
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