This one is perfect as is. Made no changes to the recipe and it’s one of my favourites. Lovely flavours and it smells wonderful as it’s cooking.
1 onion, halved and thinly sliced
1 fennel bulb, cored, halved, and thinly sliced
1 bag baby carrots or 1 lb. carrots, cut into sticks
1 orange, sliced into 1/4 inch thick rounds
2 minced garlic cloves
1 Tbs. apple cider vinegar
3/4 tsp. sea salt
1/4 tsp. black pepper
1 tsp. herbes de provence (I couldn’t find this at my grocery store, so I substituted my cousin Karen’s homemade Italian seasoning.)
3 tbs. olive oil
1 package of skinless, boneless chicken breasts or thighs (I used six breasts, sliced for easier eating)
Layer everything in the crockpot in this order:
Sliced onion
Sliced fennel
Apple cider vinegar
Top with the carrots. Sprinkle with half of the seasonings: half the garlic, salt, pepper, herbes and olive oil. Just eyeball everything, no need to measure.
Add a layer of orange slices. Top with an even layer of chicken and the remaining seasoning and olive oil.
Finally, cover with the remaining orange slices. Cover and cook on LOW for 6 hours, until chicken is cooked through and carrots are very tender. Discard the orange slices after cooking.
**This ends up being very brothy, so either thicken with some cornstarch or serve it over rice like I did.**
Original source: http://empoweredsustenance.com/slow-cooker-fennel-chicken-with-orange/