Fennel and Pear Chicken Thighs


The mild licorice-like flavor of fennel tastes terrific with the pears in this family-pleasing dish. Because the pears are dried rather than fresh, you can make this chicken any time of year.

Fennel and Pear Chicken Thighs
Photo: Scott Little
Prep Time:
20 mins
Cook Time:
7 hrs
Total Time:
7 hrs 20 mins


  • 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges

  • 2 6-7 ounce jar (drained weight) sliced mushrooms, drained

  • ½ cup coarsely snipped dried pears

  • 2 tablespoon quick-cooking tapioca, finely ground

  • 2 ½ pound skinless, boneless chicken thighs

  • ¾ teaspoon salt

  • ½ teaspoon dried thyme, crushed

  • ½ teaspoon cracked black pepper

  • 1 cup pear nectar or apple juice

  • Hot cooked couscous or rice

  • Fennel tops (optional)


  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 (per serving)

407 Calories
7g Fat
41g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 407
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 157mg 52%
Sodium 657mg 29%
Total Carbohydrate 41g 15%
Protein 42g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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