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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:
Sliced onion
Sliced fennel
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:
Add a layer of orange slices
Top with an even layer of chicken and
the remaining seasoning and olive oil:
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| Slow Cooker Fennel Chicken with Orange |
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.
Shared at Mangia Monday, Melt in Your Mouth Monday, Make Your Own! Monday, Tuesday Talent Show, Fat Tuesday, Allergy Free Wednesday, Whole Foods Wednesday, Keep it Real Thursdays, Tastetastic Thursday, The Pennywise Platter,Freaky Friday, Foodtastic Friday, Fresh Bites Friday, Friday Food, Allergy Friendly Friday, Fight Back Friday, Gluten Free Friday
This looks really good! I love my crock pot too
Thanks! We are forever indebted to the inventor of the CrockPot
Yum! Love this recipe! I love cooking entire meals in the slow cooker. However, I’ve never cooked with fennel. Can’t wait to give this a try!
In all honesty, this recipe was my first time cooking with fennel! I have only used it shaved in salads before this. This is definitely a great way to incorporate the unique veggie into a meal!
yay crock pots! aren’t they the greatest thing since sliced bread?!…err….i mean….sliced..almond..flour..grain..free..socca?
haha just kidding just kidding:) but seriously, i love my crock pot and this looks delicious! i love fennel and orange together!
Ha ha! Yeah, CrockPots rock!
Fennel is my new favorite thing!! And all these flavors sound great together. I am going to have to make this this week!! Yum!!
Great! I hope you enjoy it!
In my crockpot…smells so good!
Yum! That chicken looks delicious! Crockpots are the best
I’ve got broth brewing in mine right now.
I use my crockpot for broth, too! I love it!
Hi Lauren,
Okay, this is super weird! I purchased a crockpot (CP) 8 months ago, yes, 8 months go and there it sat in my garage – siting patiently looking at me like, “Are you kidding, open me lazy person.” I don’t know why it took me so long. But last week I did it. The CP finally made that long 4 foot journey into the house (it really could not have been any closer to the garage door). It was going to be like 104 degrees that day, but I wanted to bake some chicken for dinner. Heating up the oven was not an option. So that morning I threw in some homemade coconut milk, curry spices, onion, carrots and chicken…and 7 hour later a star was born. The chicken, yes it was amazing (and soooooo tender – I didn’t know that was possible), but I looked at my CP like, yay baby, where have you been all my life – you are my champion right about now. Since that magical night, all I can think about is what else I can make in my CP. Apple butter is on the list. I love your onions. I do believe there are books on the subject. I could just kick myself for waiting so long. But I’m giving this appliance lots of long overdue love.
And I love your recipe here, Lauren. Fab! Can’t wait to try.
Cheers to the CP! (slow cooker sound so much better).
CrockPots are so awesome! I want to try apple butter in it too! Tell me how it goes, if you make it!
For sure!
I love crockpot apple butter. I have a great recipe, but can’t find it right now one handed with baby sleeping in my lap.
Hi Lauren,
I just love this recipe (and since I’m obsessed with my crock pot) I’ll be featuring your awesome recipe tomorrow night on AFW. Thanks for sharing with us.
Thank you, Amber! I appreciate it!
Sounds delicious! I just got some organic valencia oranges at the store yesterday…
The only change I would recommend would be to use bone-in chicken to get the gelatin and minerals from the bones in the process.
And I’m impressed that you serve it on a platter! I’ll have to admit, we usually eat it right out of the crockpot.
That is a great suggestion about using bone-in chicken! I just used the skinless/boneless breasts because that is what we had in our fridge. The skin on the bone-in chicken would help keep the chicken moist, too. Yeah–in real life we serve it out of the crock pot, too!
Pretty tasty…we used bone in thighs……fennel not really detectable, and I used a lot….
This sounds really great! I have lemons instead of oranges, but I”m going to try this, thanks!
This sounds so delicious!! Please do tell more about the caramelized onions in the crockpot. Did you just leave them in there – did you have to stir them a lot?
Nope, I think I just stirred it once or twice. Super easy!
Could I substitute beef or pork for the chicken? I only have whole chickens and no time to thaw and cut them up for this. If so, which would be better – beef or pork? I’ve not cooked with fennel before but happen to have some. Thanks
Pork would be a better option than beef