Ingredients

1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
2 6- to 7-ounce jars (drained weight) sliced mushrooms, drained
1/2 cup coarsely snipped dried pears
2 tablespoons quick-cooking tapioca, finely ground
2-1/2 pounds skinless, boneless chicken thighs
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon cracked black pepper
1 cup pear nectar or apple juice
Hot cooked couscous or rice
Fennel tops (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops.

Makes 6 servings.

Nutrition Facts: Calories 407, Total Fat (g) 7, Saturated Fat (g) 2, Cholesterol (mg) 157, Sodium (mg) 657, Carbohydrate (g) 41, Fiber (g) 4, Protein (g) 42

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