Introduction: Slow Cooker Chicken Thighs With Olives and Fennel

This is an easy dish to make. I love the fennel in this recipe. The flavors really get soaked up in the fennel as its cooking. It takes about 4½ hours to cook, so make sure to plan for the cook time. The egg noodles can also be substituted for some rice pilaf. This recipe can also be found at

3/4 cup low-sodium chicken broth

zest and juice from 2 oranges

2 tablespoons whole-grain mustard

1 teaspoon kosher salt, plus more for the chicken

2½ pounds skinless, bone-in chicken thighs

1½ pounds fennel bulbs, stalks and fronds removed, bulbs cut lengthwise into thin wedges

⅓ cup coarsely chopped pitted kalamata

buttered egg noodles

Step 1: Add Broth, Zests, Juice, Mustard, & Salt to Crockpot

In the crock of a slow cooker, whisk together the chicken broth, orange zest and juice, mustard, and measured salt.

Step 2: Add Chicken

Sprinkle the chicken all over with additional salt and add it to the slow cooker.

Step 3: Add Fennel & Olives

Add the fennel and olives to the slow cooker.

Step 4: Cover & Cook

Cover and cook on the low-heat setting for 4½ hours. The chicken should be soft and cooked throughout, the fennel very tender.

Step 5: Cook Noodles

About 15 minutes before the chicken is done, boil some water with salt. Add the noodles and cook until a la dente. Drain and set aside.

Step 6: Assemble

Spoon the chicken and fennel pieces and their juices over the buttered egg noodles and serve right away.

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