Italian Fennel Crockpot Chicken
The New Year is here, and that means it's time to meal prep and eat clean again. The days and nights of big dinners, forgotten calories and wine with every meal are behind me for another 12 months.... time to pull out the crockpot and lean protein and get to work.
Working with leftover vegetables in the fridge, I put together this easy slow cooker meal. Bulked up with fennel, offering a rich licorice flavor, it's packed with colorful veggies and juicy chicken thighs. Fennel is a forgotten Italian flavor that deserves some props! I added a few classic spices to round out the taste, and put the lid on it! I served it over fresh arugula for a nice crunch, but it would be tasty with rice or quinoa as well.
Fennel Crockpot Chicken
- 1 pound of green beans
- 2 bulbs fennel, chopped
- 5 roma tomatoes, quartered
- 1 white onion, roughly chopped
- 5 carrots, chopped
- 12 chicken thighs
- 1/4 cup lemon juice
- 1/4 cup worestershire sauce
- 1/4 cup dijon mustard
- 1 tsp basil
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp salt
Clean and chop all of the vegetables, and place into the crockpot. Top with chicken thighs, spices, lemon juice, mustard and Worcestershire sauce.
Cover and cook on high for 5 hours, stirring occasionally.
Serve over rice, quinoa or fresh arugula and enjoy.