Slow Cooker Chicken with Fennel, White Beans and a Gentle Preserved Lemon, Garlic and Parsley Sauce
An original slow cooker recipe featuring tender chicken thighs, sweet fennel, creamy white beans, and a fragrant preserved lemon, garlic, and parsley sauce. The result is juicy, aromatic, and balanced, perfect for a comforting weeknight meal.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 300 g fresh fennel (thinly sliced finas)
- 150 g yellow onion (en pluma)
- 400 g cooked white beans (escurridas and enjuagadas)
- 18 g garlic (chopped)
- 30 g preserved lemon (solo the piel, chopped fina)
- 240 ml chicken broth (low sodium if possible)
- 30 ml olive oil (divided)
- 20 g fresh parsley (chopped)
- 2 g dried thyme
- 2 g sweet paprika
- 1 g black pepper
- 4 g salt (ajustar to taste)
Nutrition facts
per serving
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
Instructions
- 1
1. In a bowl, combine the chicken with 1 tablespoon olive oil, sweet paprika, dried thyme, black pepper, and salt until all pieces are evenly coated.
- 2
2. Place the fennel, onion, and half of the chopped garlic in the bottom of the slow cooker. Arrange the seasoned chicken on top.
- 3
3. Add the white beans around the chicken and pour the chicken broth down the sides so the seasonings stay in place.
- 4
4. Cover and cook on LOW for 4 hours, until the chicken is tender and reaches a safe internal temperature of 165°F/74°C.
- 5
5. While the dish finishes cooking, stir together in a small bowl the remaining 1 tablespoon olive oil, preserved lemon, the rest of the chopped garlic, and the fresh parsley.
- 6
6. Uncover the slow cooker, add the preserved lemon, garlic, and parsley mixture, and stir gently to combine without breaking up the beans too much.
- 7
7. Cook for 10 to 15 minutes more on HIGH so the sauce becomes fragrant and heated through. Taste and adjust salt if needed.
- 8
8. Serve hot, making sure each portion gets chicken, fennel, beans, and sauce.
Chef tips
If you want a slightly thicker sauce, lightly mash a few beans at the end of cooking and stir them into the broth. For deeper flavor, you can brown the chicken for 3 to 4 minutes before adding it to the slow cooker.
Substitutions
You can substitute chicken breast for the chicken thighs, reducing the cooking time slightly to avoid drying it out. Fennel can be replaced with sliced leeks, and the white beans with cannellini or navy beans. If you do not have preserved lemon, use finely grated lemon zest plus a small extra pinch of salt.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageVictorinox 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
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Slow Cooker Chicken with Red Cabbage, Pear, and Gentle Cider-Onion-Sage Sauce
320 min
Slow Cooker Pork Cheeks with Cocoa and Orange
440 min
Slow Cooker Lemon Rosemary Chicken with Green Olives
260 min
Slow Cooker Turkey with Fennel, Carrots, and Light Tomato Olive Rosemary Sauce
380 min
Slow Cooker Pulled Chicken with Roasted Grapes, Thyme, and Shallots
260 min
Slow Cooker Beef Cheeks with Sun-Dried Tomato, Fennel, and Orange
445 min