Ingredients:
1 1/2 teaspoon whole fennel seeds
3 pounds boneless skinless chicken thighs
3 firm, sweet baking apples, such as Braeburn or Gala, peeled and cut into 6 wedges each
2 medium sweet potatoes (10 ounces each), cut into 1 1/2-inch chunks
1 large sweet onion, halved and sliced
2 tablespoons sliced fresh sage leaves
1 1/4 teaspoon fine sea salt
3/4 teaspoon freshly ground black pepper
Method:
Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Cut chicken thighs in half. Add chicken, fennel seeds and all remaining ingredients to a slow cooker. Cover and cook on low until chicken and apples are very tender, 6 to 7 hours on low or 3 to 3 1/2 hours on high.
Source: WholeFoodsMarket
1 1/2 teaspoon whole fennel seeds
3 pounds boneless skinless chicken thighs
3 firm, sweet baking apples, such as Braeburn or Gala, peeled and cut into 6 wedges each
2 medium sweet potatoes (10 ounces each), cut into 1 1/2-inch chunks
1 large sweet onion, halved and sliced
2 tablespoons sliced fresh sage leaves
1 1/4 teaspoon fine sea salt
3/4 teaspoon freshly ground black pepper
Method:
Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Cut chicken thighs in half. Add chicken, fennel seeds and all remaining ingredients to a slow cooker. Cover and cook on low until chicken and apples are very tender, 6 to 7 hours on low or 3 to 3 1/2 hours on high.
Source: WholeFoodsMarket
