This is such a great fall dish. It requires some prep and pre cooking in the beginning, but then it goes into the crock pot for the remaining of the cooking process. It is incredibly delicious and perfect for this time of year. We even enjoyed it as leftovers, and that is a rare occassion in this house. Mommy tested, and kid and husband approved, too!
Ingredients:3-4 lbs of boneless chicken thighs1/2 cup of all-purpose flour3 tsp of kosher salt1tsp of pepper2 tbsp of olive oil1 fennel bulb cut in thin slices1/2 butternut squash, peeled, seeded, and cut into 3/4 inch cubes1 tsp thyme1/2 chicken broth1/2 cup apple juice or cider (I used juice.)1 tsp salt1/4 tsp pepper1/2 tsp rosemary
Directions:In a freezer bag, combine the flour, salt, and pepper. Put the chicken in the bag and shake to coat.
Heat the oil in a skillet over medium heat and brown the chicken.
Remove and place in the crock pot. Make sure the chicken is on the bottom.
Add the fennel, onion, and squash. Combine the chicken broth, apple juice, thyme, salt, pepper, and rosemary. Pour over the veggies and chicken.
Cover and cook on low for 5-6 hours or on high for 2.5-3 hours. (I cooked ours on low for 5-6 hours.)
You can also make this a freezer meal. To do so, place the chicken in a large freezer bag. In another large freezer bag, place the fennel, onion, squash, thym, broth, apple juice, salt, pepper, and rosemary. In a small freezer bag, put the flour, salt, and pepper. On the cooking day, thaw the chicken and follow the directions above! That easy!
The original recipe was found and adapted from here: Autumn Herbed Chicken with Squash and Fennel