Fennel and Pear Chicken Thighs

Fennel and Pear Chicken Thighs

1 medium fennel bulb, trimmed and sliced

6 oz of fresh mushroom

3 pears, cored and cut into wedges

2 tablespoons quick cooking tapioca

2 pounds of skinless chicken thighs

1/2 teaspoon salt

1 teaspoon dried thyme

1/2 teaspoon cracked black pepper

1 cup of apple juice

 In a 3 to 4 quart slow cooker place sliced fennel, mushrooms and pears.  Sprinkle tapioca over mixture.  Add chicken thighs and sprinkle with salt, thyme, and pepper.  Pour apple juice over  the mixture.  Cover and cook on low heat for 7 to 8 hours.  Serve of rice or couscous.  Garnish with fennel tops snips. 

Cranberry Chicken

recipe from the Simple Slow Cooker Recipes

2 mediums apples, cored and cut into wedges

1 medium onion, thinly sliced

6 or 2 pounds skinless, boneless chicken breast halves

1 16 ox can whole cranberry sauce

1/4 cup frozen lemonade concentrate

2 tablespoons quick cooking tapioca

2 tablespoons honey

1/4 teaspoon of salt

In a 3 to 4 quart slow cooker combine apples, onions, and chicken pieces. 

In a medium bowl combine cranberry sauce, lemonade concentrate, tapioca, hone, and salt. 

Pour over mixture in cooker.   Cover and cook on low heat for 6 to 7 hours. 

Cranberry Chicken

recipe from the Simple Slow Cooker Recipes

2 mediums apples, cored and cut into wedges

1 medium onion, thinly sliced

6 or 2 pounds skinless, boneless chicken breast halves

1 16 ox can whole cranberry sauce

1/4 cup frozen lemonade concentrate

2 tablespoons quick cooking tapioca

2 tablespoons honey

1/4 teaspoon of salt

In a 3 to 4 quart slow cooker combine apples, onions, and chicken pieces. 

In a medium bowl combine cranberry sauce, lemonade concentrate, tapioca, hone, and salt. 

Pour over mixture in cooker.   Cover and cook on low heat for 6 to 7 hours.