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
- 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:
- Sliced onion
- Sliced fennel
- Apple cider vinegar
- 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 and remaining spices. Cover and cook on LOW for 6 hours, until chicken is cooked through and carrots are very tender. Discard the orange slices after cooking.