Fesenjen or Chicken With Walnuts & Pomegranate (Slow Cooker)

“This is one of those times that you are surprised by the result when it is so easy to prepare. Also a rare treat to have something out of the slow cooker that I would serve at a dinner party :) I served with steamed rice. Adapted from Secrets of Slow Cooking.”
5hrs 10mins

Ingredients Nutrition


  1. Place chicken thighs on the bottom of the slow cooker.
  2. In a large skillet, toast the walnuts over med-high heat about 3 minutes.
  3. Transfer walnuts to a food processor and "finely" chop them.
  4. Add the walnuts to the slow cooker.
  5. Add the water & bay leaf to the cooker and cover.
  6. Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
  7. Use tongs to remove the chicken.
  8. Pull the meat off the bones & set the meat aside.
  9. Turn the cooker to high and stir in the sugar and pomegranate molasses.
  10. Cook 1 hour or until the sauce is thickened and simmering. (If you prefer a thicker sauce, transfer it to a saucepan instead and boil for 20-25 minutes).
  11. Return the chicken to the sauce and cook until the chicken is heated through.
  12. Discard the bay leaf.
  13. Serve sprinkled with pomegranate seeds.

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