Smoked Paprika. I almost think I could eat it by the spoonful. It is by far my favorite spice, enriching everything it touches with a complex, smoky flavor. This recipe really lets the smoked paprika shine alongside tender, flavorful chicken and sweet fennel.
Recipe notes: If you don’t like fennel, you can substitute those for sweet onions. Also, for deeper flavor I give my chicken a nice brown before adding to a slow cooker. You can skip that step and just add the raw chicken to the slow cooker if you prefer.
- Olive oil
- 8 boneless, skinless chicken thighs
- 3 small fennel bulbs, cut into wedges, plus fennel fronds to garnish
- 3 cups low-sodium chicken broth
- 1 cup long grain brown rice
- 1 small onion, chopped
- 2 tbsp. smoked paprika (sweet, not hot)
- 1/2 tsp. each S/P
- Heat a splash of olive oil in a large skillet and brown the chicken thighs on both sides, set aside. (You can skip this step, but I think chicken tastes better when browned before adding to a slow cooker – your call.)
- Combine all ingredients in a slow cooker. Cover and cook until chicken and fennel are tender, on low for 6-7 hours or high 4-5 hours.
- Serve hot and sprinkle with fennel fronds.