Slow-Cooker Chicken With Fennel and Tomato Couscous
By Stephanie PixleyPublished on October 16, 2019
Time
2 to 3 hours on low
Yield
Serves 4
Slow cooker size
4 to 7 quarts
Ingredients
Before You Begin
Be sure to use regular (or fine-grain) couscous; large-grain couscous, often labeled “Israeli-style,” takes much longer to cook and won't work in this recipe. You will need an oval slow cooker for this recipe. Check the chicken's temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.
Instructions
- Microwave fennel, 1 tablespoon oil, two-thirds of garlic, ½ teaspoon salt, and ½ teaspoon pepper in bowl, stirring occasionally, until fennel is tender, about 5 minutes; transfer to slow cooker. Stir in broth. Season chicken with salt and pepper and arrange, skinned side up, in even layer in slow cooker. Sprinkle tomatoes over chicken, cover, and cook until chicken registers 160 degrees, 2 to 3 hours on low.
- Transfer chicken to serving dish and tent loosely with aluminum foil. Strain cooking liquid into fat separator, reserving vegetables. Return vegetables and 1 cup defatted liquid to now-empty slow cooker; discard remaining liquid. Stir in couscous, cover, and cook on high until tender, about 15 minutes.
- Whisk remaining ¼ cup oil, remaining garlic, basil, vinegar, honey, and mustard together in bowl. Season with salt and pepper to taste. Add 3 tablespoons dressing to cooked couscous and fluff with fork to combine. Drizzle chicken with remaining dressing and serve with couscous.
Time
2 to 3 hours on lowYield
Serves 4Slow cooker size
4 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Store-bought chicken broth flavored with garlic, salt, and pepper made a simple cooking liquid that seasoned the chicken as it simmered and helped it cook gently and evenly. Once the chicken was cooked, we used the flavorful cooking liquid, enriched with the chicken's juices, to cook couscous for a quick and easy side dish. A quick basil vinaigrette brought freshness and acidity when drizzled over both the chicken and the couscous.
Before You Begin
Be sure to use regular (or fine-grain) couscous; large-grain couscous, often labeled “Israeli-style,” takes much longer to cook and won't work in this recipe. You will need an oval slow cooker for this recipe. Check the chicken's temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.
Instructions
- Microwave fennel, 1 tablespoon oil, two-thirds of garlic, ½ teaspoon salt, and ½ teaspoon pepper in bowl, stirring occasionally, until fennel is tender, about 5 minutes; transfer to slow cooker. Stir in broth. Season chicken with salt and pepper and arrange, skinned side up, in even layer in slow cooker. Sprinkle tomatoes over chicken, cover, and cook until chicken registers 160 degrees, 2 to 3 hours on low.
- Transfer chicken to serving dish and tent loosely with aluminum foil. Strain cooking liquid into fat separator, reserving vegetables. Return vegetables and 1 cup defatted liquid to now-empty slow cooker; discard remaining liquid. Stir in couscous, cover, and cook on high until tender, about 15 minutes.
- Whisk remaining ¼ cup oil, remaining garlic, basil, vinegar, honey, and mustard together in bowl. Season with salt and pepper to taste. Add 3 tablespoons dressing to cooked couscous and fluff with fork to combine. Drizzle chicken with remaining dressing and serve with couscous.
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