Ingredients
1. Skinless, boneless chicken thighs (2 ½ pounds)
2. fennel bulb, trimmed and cut into ½ inch thick wedges (1med.)
3. finely ground cooking tapioca (2tbsp)
4. coarsely snipped dried pears (1/2c)
5. sliced mushrooms, drained (2jars about 6 to 7 ounces)
6. pear nectar or apple juice (1c)
7. cracker black pepper (1/2tsp)
8. dried thyme crushed (1/2tsp)
9. salt (3/4tsp)
10. fennel tops (optional)
11. hot cooked rice or couscous

Method of preparation:-
1. Take a slow cooker of 3 ½ to 4 quarters. Mix mushrooms, sliced fennel bulb and dried pears in it. Sprinkle tapioca and then add chicken thighs in it. Sprinkle thyme, salt and pepper and then pour the pear nectar over the mixture in the cooker.

2. Cover the cooker and cook chicken for 7 to 8 hours on low and for 3 ½ to 4 hours on high. When the chicken gets cooked then serve it with hot cooked rice or couscous. Decorate it with fennel tops according to your desire.

Number of servings – 6