Slow Cooker Chicken Stew with Tomatoes and Fennel

Quick and easy from the freezer, but one of my better crock pot creations. If you used frozen tomatoes, be sure to thaw them first--you'll need their liquid. You can serve this on its own as a stew or over rice (obviously, you'll get more servings out of it if you serve it with rice).

2 lbs boneless chicken thighs (frozen is fine)
2 Tbsp green olive tapenade
4 cups chopped tomatoes and their liquid (canned or frozen)
1 cup chopped fennel (frozen is fine)
Salt and pepper

Place the chicken thighs in the slow cooker. It's fine if they are in a solid block (or two). Spread the top sides with the tapenade. Add the tomatoes and fennel and a bit of salt and pepper. Cook on Low for 7-9 hours. Taste and adjust salt and pepper if needed. Break up the chicken thighs into chunks with a spoon.

Serve alone or over rice.

Serves at least 6.