Chicken with Fennel

Yield: 8 Servings. Remove as much skin as you easily can from the chicken. put in slow cooker. Wash fennel and chop the leaves as needed. Put fennel bulb inside cavity of chicken and place 1/4 cup leaves about the chicken. Chop leeks and carrots and place about chicken. Fill slow cooker to cover chicken, with water (or chicken broth). Cook on high for 3 hours, then cool in fridge. Once cool, skim off all fat and remove chicken from bones. Chop fennel bulb and put as much back in the pot as you desire. Put meat back in slow cooker and cook on low for 4 hours. Variation: Squash and Pumpkin make a good addition.