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Slow Cooker Chicken Thighs with Olives and Fennel

Kim Laidlaw
  • 285 minutes
  • Serves 6

INGREDIENTS

6

Chicken thighs (about 2 1/2 pounds), large skinless bone-in

1

Large or 2 small fennel bulbs (about 1 1/2 pounds)

1

Orange, zest and juice of

1 cup

Chicken broth, low-sodium

1/3 cup

Kalamata or niçoise olives, pitted

2 tbsp

Mustard, whole-grain

1 tsp

Kosher salt

1

Buttered egg noodles or rice pilaf