Autumn Herbed Chicken With Fennel and Squash

costco magazine recipe- yummy

• Ready In: 5 hrs 30 mins
• Serves: 6-8

Ingredients

• 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

Directions

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.