Slow Cooker Silky Chicken with Apricots, Fennel and Olives

Instructions

1. 1

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and brown the chicken pieces for 3 to 4 minutes, just until lightly colored on the outside. Season with the salt and black pepper. Transfer the chicken to the slow cooker.

2. 2

   In the same skillet, add the remaining 1 tablespoon olive oil, the fennel, onion, and garlic. Cook for 4 minutes, stirring, until they begin to soften. Stir in the fennel seeds, dried thyme, sweet paprika, and tomato paste; cook 1 minute more to deepen the flavor.

3. 3

   Transfer the vegetable mixture to the slow cooker. Add the dried apricots, green olives, crushed tomatoes, chicken broth, orange zest, orange juice, and bay leaf. Stir gently so everything is evenly distributed.

4. 4

   Cover and cook on low for 6 hours, or until the chicken is very tender and reaches a minimum internal temperature of 165°F (74°C). If you prefer high heat, cook for 3 to 3 1/2 hours, checking for the same doneness.

5. 5

   Remove the bay leaf. If you want a thicker sauce, uncover the slow cooker and cook for 15 to 20 more minutes on high, or transfer the sauce to a saucepan and reduce over medium heat until it reaches your desired texture.

6. 6

   Taste and adjust salt or pepper if needed. Serve hot with the fresh parsley sprinkled on top, making sure each portion includes chicken, fennel, apricots, and olives.