Slow Cooker Chicken with Fennel and Pastis Tips, FAQ & printable recipe

Tips for success

To maximize the flavor, you can sear the chicken thighs in a pan over medium-high heat for 2-3 minutes per side before placing them in the slow cooker. This step is optional but adds a beautiful golden color and a deeper, caramelized depth to the final sauce. If you choose to sear, ensure the pan is hot and do not overcrowd the chicken.

If you find the sauce is too thin for your liking after the cooking process, you can carefully remove the chicken and fennel, then simmer the remaining liquid in a saucepan over medium-high heat until it reduces to your desired consistency.

Alternatively, you can whisk in a small amount of cornstarch slurry to thicken the sauce quickly before returning the chicken to the pot.

Variations

• Creamy Fennel Chicken: Stir in a half-cup of heavy cream or crème fraîche during the last 15 minutes of cooking to create a rich, velvety sauce that complements the anise flavor of the fennel perfectly.
• Mediterranean Olive Twist: Add a half-cup of pitted Kalamata olives during the last hour of cooking. The brine and saltiness of the olives pair exceptionally well with the fennel and tomato sauce for a Mediterranean-inspired variation.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat until steaming hot, or microwave in 1-minute intervals until heated through.

Store any leftovers in an airtight container in the refrigerator. Ensure the food cools down to room temperature within two hours of cooking before placing it in the fridge.

Properly stored, the chicken and fennel will maintain their quality and flavor for up to three days. When reheating, ensure the dish is heated thoroughly until steaming hot throughout.

This dish is an excellent candidate for making ahead, as the flavors often meld and improve after sitting for a day. You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator. In the morning, simply place the insert into the base and start the cooking process according to the recipe instructions.

Serving ideas

Serve this dish hot, directly from the slow cooker or transferred to a warm serving platter. It pairs beautifully with simple, starchy sides that can absorb the flavorful tomato and pastis sauce.

Consider serving it over a bed of fluffy white rice, creamy mashed potatoes, or alongside a crusty piece of sourdough bread to ensure not a drop of the delicious sauce is wasted.

For a lighter meal, consider serving the chicken and fennel with a side of steamed green beans or a crisp, fresh green salad with a light vinaigrette.

The brightness of the salad provides a nice contrast to the richness of the chicken and the aromatic notes of the fennel. Garnish with a few reserved fennel fronds to add a pop of color and freshness to the final plate.

Frequently asked questions

Recipe card

Slow Cooker Chicken with Fennel and Pastis

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 lbs chicken thighs, bone-in and skin-on
• 2 bulbs fennel, thinly sliced
• 1 cube bouillon cube, crumbled
• 2 cups crushed tomato sauce
• 2 tbsp pastis

Instructions

1. Place the chicken thighs into the bottom of the slow cooker, ensuring they are in an even layer. Arrange the thinly sliced fennel bulbs over the chicken pieces to provide aromatics during the cooking process.
2. Crumble the bouillon cube evenly over the fennel and chicken. In a measuring cup, mix the crushed tomato sauce with the pastis, then pour the mixture over the ingredients in the slow cooker to coat everything thoroughly.
3. Cover the slow cooker and cook on low for 4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for 5 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

12 g

Fat

26 g

Fiber

3.5 g

Sugar

5 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.