A comforting and flavorful chicken and fennel stew, perfect for a cozy meal.
Prepare the vegetables by chopping the fennel, onion, carrots, celery, apple, and mushrooms into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Place the chopped vegetables and garlic into the slow cooker.
Layer the vegetables evenly for consistent cooking.
Season the chicken thighs with salt and pepper, then place them on top of the vegetables.
Ensure the chicken is evenly seasoned for balanced flavor.
Pour the chicken broth and apple cider over the chicken and vegetables.
Pour gently to avoid disturbing the layers.
Set the slow cooker to high and cook for 1 hour.
Cooking on high initially helps to bring the ingredients to temperature quickly.
Reduce the heat to low and cook for an additional 2 hours.
Slow cooking allows the flavors to meld beautifully.
Add the cinnamon stick, orzo pasta, and white beans to the slow cooker, then stir gently.
Stirring gently prevents breaking the beans.
Cook on low for 1.5 hours, then remove the cinnamon stick.
Removing the cinnamon stick prevents overpowering the dish.
Place the spinach on top of the stew and cook for an additional 10 minutes.
Adding spinach at the end retains its vibrant color and nutrients.
Stir in the parmesan cheese, taste, and adjust seasoning if needed.
Adding cheese enhances the creamy texture.
Serve the stew garnished with asiago cheese and enjoy.
Serve with crusty bread for a complete meal.
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