Meyer Lemon Slow Cooker Chicken

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1 large yellow onion, chopped
8 ounces cremini mushrooms, halved
2 leeks, sliced
2 cloves garlic, minced
2 medium fennel bulbs, sliced
1 ½ pounds boneless, skinless chicken (thighs or breasts)
½ cup white wine
1 cube chicken bouillon
1 tsp dried rosemary
1 Tbs dried dill
2 Meyer lemons, quartered
1/2 cup chopped kalamata olives
Noodles, cooked, to serve (we like penne)
Parmesan cheese to top (if desired)

1. In a 4- to 6-quart slow cooker, combine the leeks, garlic, onion, mushrooms, fennel, chicken thighs, bouillon, white wine, rosemary, dill, lemons, ½ teaspoon salt and ½ teaspoon black pepper. Cook for seven or eight hours on low heat or for four to five hours on high heat.
2. When the chicken is done, remove and discard the lemons. Adjust seasonings with additional salt and pepper, as needed and stir in olives. To serve, place noodles in the bottom of serving bowls. Spoon the chicken and vegetables over the noodles along with some of the liquid. Sprinkle with parmesan.