Slow Cooker Chicken with Carrots, Fennel and Onions

Here's my second pantry and freezer meal. Any recipe that calls for braising is perfect for the slow cooker. Unlike the braised method, the slow cooker does not have to have a baby sitter during the cooking process. So you can literally prep it and leave it. I plan to serve this with brown rice.

Serves 6

6 bone-in, skin on chicken thighs or a whole cut up chicken
1 tablespoon olive oil
5-6 carrots peeled and cut into thirds
1 large red onion, halved and thinly sliced
5 whole garlic cloves, peeled and smashed
2 fennel bulbs, halved and thinly sliced
1 cup of dry white wine
salt and pepper

Heat a large skillet over high heat. Season both sides of the chicken with salt and pepper. Add the oil and the chicken to the pan, skin side down. Brown the chicken on both sides. Remove to a plate. Drain all but 1 tablespoon of oil from the pan and add the onions, fennel and garlic to the hot skillet. Season lightly with salt and pepper. Saute the veggies scraping the brown bits from the pan as you stir. Spray the insert of a 6 quart slow cooker with cooking spray. Place the carrots on the bottom of the insert. Spoon the sauted veggies over the carrots. Finish with the chicken on top. Pour the wine over all. Put the lid on and cook on high for 4-6 hours.