Autumn Herbed Chicken with Fennel and Squash by Crock-Pot

 I found this delicious recipe in iCookbook app in my i pad. I really like it because it has a lot varieties of recipes and super  easy to make. I hope you like  it as much as I did.


3 pounds chicken thighs
Salt and black pepper, to taste
All-purpose flour, as needed
2 tablespoons olive oil
1 fennel bulb, thinly sliced
1/2 butternut squash, peeled, seeded and cut into 3/4-inch cubes
1 teaspoon dried thyme
3/4 cup walnuts,
3/4 cup chicken broth
1/2 cup apple cider or juice
Cooked rice or pasta
1/4 cup fresh basil, sliced into ribbons
2 teaspoons fresh rosemary, finely minced

1. Season chicken on all sides with salt and pepper, then lightly coat with flour. Heat oil in skillet over medium heat until hot. Brown chicken in batches to prevent crowding. Brown on each side 3 to 5 minutes, turning once. Remove with slotted spoon. Transfer to CROCK-POT® slow cooker.
2. Add fennel, squash and thyme. Stir well to combine. Add walnuts, if desired, broth and cider. Cover; cook on LOW 5 to 7 hours or on HIGH 2-1/2 to 4-1/2 hours.
3. Serve over rice or pasta and garnish with basil and fresh rosemary.