Autumn Herbed Chicken With Fennel And Squash

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 12 boneless skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 raw fennel bulb
• 2 cups squash, winter, butternut
• 1 teaspoon thyme, dried
• 3/4 cup organic low sodium chicken broth
• 1/2 cup apple cider
• 1/4 cup basil, fresh
• 2 teaspoons rosemary, fresh

Recipe

• 1 season chicken on all sides with salt & pepper. lightly coat with flour. heat oil in skilet over medium heat until hot. brown chicken in batches to prevent crowding, about 3-5 minutes, turning once. remove with a slotted spoon and transfer to slow cooker.
• 2 add fennel, squash and thyme. sitr well to combine. cover and cook on low, 5-7 hours or on high 2.5-4.5 hours.
• 3 slice basil into ribbons; mince fresh rosemary.
• 4 garnish with basil & rosemary.
• 5 serve as is or over rice or pasta. makes 6-8 servings.