Slow Cooker Chicken with Fennel, Green Olives, and Golden Lemon

Name: Slow Cooker Chicken with Fennel, Green Olives, and Golden Lemon
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 cups fresh fennel bulb; 1.5 cups yellow onion; 3 oz pitted green olives; 1 whole lemon; 4 cloves garlic; 3/4 cup chicken broth; 2 tbsp olive oil; 1 tsp sweet paprika; 1/2 tsp dried oregano; 1 leaf bay leaf; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh parsley

An original recipe for tender slow-cooked chicken with fennel, onion, green olives, and pan-golden lemon, finished in an aromatic broth with garlic, bay leaf, and paprika. The result is juicy, fragrant, and ideal for a comforting meal.

20 minPrep

300 minCook

320 minTotal

4Servings

Gluten-FreeDairy-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
300 g fresh fennel bulb (thinly sliced finas)
180 g yellow onion (en pluma)
90 g pitted green olives (whole or partidas por the mitad)
1 unit lemon (sliced finas, without semillas)
12 g garlic (chopped)
180 ml chicken broth (low sodium if possible)
30 ml olive oil (divided)
4 g sweet paprika
1 g dried oregano
1 unit bay leaf
5 g salt (ajustar to taste)
1 g black pepper (freshly ground)
10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

360 kcal

Calories

33 g

Protein

8 g

Carbs

21 g

Fat

2 g

Fiber

6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the lemon slices for 1 to 2 minutes per side, until deeply golden but not burnt. Set aside.
2
2. In the same skillet, add the remaining tablespoon of olive oil. Add the onion and fennel and cook for 4 minutes, stirring, until they start to soften. Add the garlic and cook for 30 seconds more.
3
3. Place the chicken in the slow cooker. Season with salt, black pepper, sweet paprika, and dried oregano. Add the onion, fennel, and garlic mixture on top, then the green olives, bay leaf, chicken broth, and golden lemon slices.
4
4. Cover and cook on low for 5 hours, or until the chicken is very tender and reaches a safe internal temperature of 165°F / 74°C.
5
5. Remove the bay leaf. Stir gently to combine the juices with the vegetables and olives. Taste and adjust salt and pepper if needed.
6
6. Serve hot and finish with the chopped fresh parsley on top.

Chef tips

If you want a slightly more concentrated sauce, uncover the slow cooker for the last 20 minutes of cooking. You can also lightly brown the chicken before cooking for deeper flavor.

Substitutions

You can substitute the fennel with sliced leeks, although the aromatic profile will change. Green olives can be replaced with mild capers in a smaller amount. Parsley can be swapped for fresh dill.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon
Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
View on Amazon