@noor2202jmt: Slow Cooker Garlic Herb Chicken with Roasted Fennel and Red Onions Ingredients 1. Bone-In, Skin-On Chicken Thighs – 6 pieces, approximately 2 1/2 lb 2. Fennel Bulbs – 2 medium, cut into thick wedges 3. Red Onions – 2 medium, cut into thick rounds 4. Garlic – 6 cloves, minced 5. Olive Oil – 3 tbsp 6. Chicken Broth – 1 cup 7. Fresh Lemon Juice – 3 tbsp 8. Lemon Zest – 1 tsp 9. Dijon Mustard – 1 tbsp 10. Dried Oregano – 1 tsp 11. Dried Thyme – 1 tsp 12. Smoked Paprika – 1 tsp 13. Salt – 1 tsp, or to taste 14. Black Pepper – 1/2 tsp 15. Unsalted Butter – 2 tbsp 16. Fresh Dill – 2 tbsp, chopped 17. Fresh Rosemary – 2 sprigs 18. Garlic Powder – 1 tsp 19. Cornstarch – 1 tbsp, optional for thickening 20. Cold Water – 2 tbsp, optional for thickening Recipe 1. Pat the chicken thighs dry with paper towels. Removing excess moisture helps the skin brown more effectively and allows the seasoning to adhere properly. 2. In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, dried oregano, dried thyme, and lemon zest. Rub the seasoning mixture evenly over the chicken thighs, including underneath the skin where possible. 3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin is golden brown. Turn and cook for another 2 minutes, then transfer to a plate. 4. Trim the fennel bulbs, remove any damaged outer layers, and cut them into thick wedges. Slice the red onions into thick rounds, keeping the pieces large enough to retain their shape during slow cooking. 5. Lightly grease the slow cooker with a little olive oil. Arrange the fennel wedges and red onion rounds across the bottom, creating a bed for the chicken. 6. In a mixing bowl, whisk together the chicken broth, lemon juice, Dijon mustard, remaining 2 tablespoons of olive oil, and half of the minced garlic until thoroughly combined. 7. Pour the lemon-garlic mixture over the fennel and onions. Add the fresh rosemary sprigs and remaining minced garlic, distributing everything evenly throughout the slow cooker. 8. Arrange the seared chicken thighs over the vegetables with the skin facing upward. Dot the chicken and vegetables with the unsalted butter to enrich the cooking juices and enhance the flavor. 9. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of at least 165°F (74°C). 10. Avoid lifting the lid frequently during cooking, as escaping heat can increase the cooking time. The fennel and onions should become tender while absorbing the savory garlic, herb, and lemon flavors. 11. When the chicken is cooked, carefully transfer the thighs and vegetables to a serving platter. Remove and discard the rosemary stems, then pour the cooking liquid into a saucepan if you want to prepare a thicker sauce. 12. For crispy chicken skin, place the cooked thighs skin-side up on a baking sheet and broil for 3–5 minutes, watching closely until the skin is golden and crisp. 13. To thicken the sauce, bring the reserved cooking liquid to a gentle simmer in a saucepan. Mix the cornstarch with the cold water until smooth, then slowly whisk the mixture into the simmering liquid until the sauce reaches your preferred consistency. 14. Stir the chopped fresh dill into the sauce. Taste and adjust with additional salt, black pepper, or lemon juice if needed, then spoon the sauce generously over the chicken, fennel, and red onions. 15. Serve the chicken hot with the tender vegetables and lemon-garlic pan sauce. Pair with mashed potatoes, roasted potatoes, steamed rice, or crusty bread to soak up every drop of the flavorful juices. Follow for more delicious, comforting, and easy homemade recipes!

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Thursday 29 October 2026 01:55:11 GMT