Slow Cooker Cider-Mustard Chicken with Bok Choy and Fennel
Springy slow-cooked chicken with bok choy, fennel, and cider.
- Time: 380 min
- Servings: 4
Source: Fancy Fox
Ingredients
- bok choy, 4 small heads trimmed and halved lengthwise
- bone-in, skin-on chicken thighs, 6 pieces
- fennel bulb, 1 large cored and sliced
- shallots, 2 medium thinly sliced
- cannellini beans, 2 cups cooked and drained
- apple cider, 1 1/2 cups
- chicken stock, 3/4 cup
- heavy cream, 1/3 cup
- Dijon mustard, 2 tbsp
- whole grain mustard, 1 tbsp
- apple cider vinegar, 1 tbsp
- lemon, 1 half juiced and half thinly sliced for serving
- fresh thyme, 6 sprigs
- fresh parsley, 1/4 cup chopped
- garlic, 4 cloves smashed
- crushed red pepper flakes, 1/4 tsp
- black pepper, 1 tsp freshly ground
- kosher salt, 2 tsp divided
- olive oil, 1 tbsp