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.
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.
Slice basil into ribbons; mince fresh rosemary.
Garnish with basil & rosemary.
Serve as is or over rice or pasta. Makes 6-8 servings.