Autumn Herbed Chicken With Fennel and Squash

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READY IN: 5hrs 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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