Ingredients

• 1  medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
• 2  6- to 7-ounce jars (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.