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Autumn Herbed Chicken With Fennel and Squash

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“costco magazine recipe- yummy”
READY IN:
5hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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.

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