Recipe Slow-cooker spicy Italian chicken and fennel stew : Hearty Dishes and Tasty

Recipe Slow-cooker spicy Italian chicken and fennel stew : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Slow-cooker spicy Italian chicken and fennel stew has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

Take it low and slow to make this spicy Italian chicken and fennel stew. The long cooking time infuses the chicken with maximum flavour.


  • 1/4 cup olive oil
  • 2 large fennel bulbs, trimmed, thickly sliced
  • 900g Lilydale Free Range Chicken Thigh, cut in half
  • 2 tablespoons plain flour
  • 3 garlic cloves, thinly sliced
  • 4 anchovies, finely chopped
  • 1 long red chilli, finely chopped
  • 1/3 cup white wine
  • 400g can diced tomatoes
  • Italian bread, to serve
  • Fennel fronds, to garnish


  • Step 1
    Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook fennel, stirring, for 6-7 minutes or until golden. Transfer to a 5L slow-cooker. Heat remaining oil in same pan. Season chicken and toss in flour to coat. Cook, in 2 batches, for 5-6 minutes or until well browned. Transfer to slow cooker.
  • Step 2
    Add garlic, anchovy and chilli to pan and cook for 1-2 minutes or until fragrant. Add wine and bring to the boil. Cook for 1 minute or until reduced by half. Transfer to slow cooker with tomatoes. Cook, covered, on low for 5 hours or until chicken is cooked through. (See notes)
  • Step 3
    Serve with Italian bread and fennel fronds, to garnish.

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