Autumn Herbed Chicken With Fennel And Squash

• 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

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.

chicken thighs, olive oil, flour, fennel bulb, winter, thyme, chicken broth, apple cider, basil, rosemary

Taken from www.food.com/recipe/autumn-herbed-chicken-with-fennel-and-squash-446372 (may not work)