Today, I proudly pulled a frangrant dinner of Slow Cooker Fennel Chicken with Orange out of my CrockPot. I admit to a somewhat self-satisfied smile as I placed the steaming platter on the family dinner table. After all, it is not everday that a slow cooker meal earns the right to such a pretentious name.
Little by little, my CrockPot is taking small steps to improve its standing in the culinary empire. A few weeks ago, it made a succulent pot of caramelized onions. And now, it has produced a dish worthy of the adjective “Orange-scented.” Best of all, the meal contained no dairy, grains, or other persnickity allergens. My CrockPot and I… we’re going places.
Slow Cooker Fennel Chicken with Orange
1 onion, halved and thinly sliced
1 fennel bulb, cored, halved, and thinly sliced
1 bag baby carrots or 1 lb. carrots, cut into sticks
1 orange, sliced into 1/4 inch thick rounds
2 minced garlic cloves
1 Tbs. apple cider vinegar
3/4 tsp. sea salt
1/4 tsp. black pepper
1 tsp. herbes de provance
3 tbs. olive oil
1 package of skinless, boneless chicken breasts or thighs (or skin-on, you may have to increase the cooking time though)
Layer everything in the crockpot in this order:
Apple cider vinegar
Top with the carrots. Sprinkle with half of the seasonings: half the garlic, salt, pepper, herbes and olive oil. Just eyeball everything, no need to measure.
Finally, cover with the remaining orange slices. Cover and cook on LOW for 6 hours, until chicken is cooked through and carrots are very tender. Discard the orange slices after cooking.