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Fennel and Pear Chicken Thighs

Makes: 6 servings
Prep 20 mins Cook 7 hrs to 8 hrs  (low) or 3-1/2 to 4 hours (high)
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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