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Slow Cooker Chicken, Fennel, Squash
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Autumn Herbed Chicken with Fennel & Squash

A hearty yet healthy dish combining chicken with squash and fennel. Simple and easy to make, yet elegant enough for serving to guests.
Course Main
Cuisine Slow Cooker
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 6 Servings
Author Traci

Ingredients

  • 1-2 tbsp coconut oil
  • 3-4 pounds chicken thighs trimmed of excess fat and skin
  • salt and pepper
  • flour for dredging
  • 1 fennel bulb thinly sliced
  • ½ butternut squash cut into cubes
  • 1 tsp of dried thyme
  • ¾ cup chicken stock
  • 1/4 cup apple cider vinegar
  • 1/4 cup apple juice or use all apple juice or all vinegar in a pinch
  • ¼ cup of fresh basil roughly chopped
  • 2 teaspoons fresh rosemary plus a sprig for garnish

Instructions

  • Trim chicken of excess fat and skin, or alternately, remove skin if you prefer.
  • Season chicken with salt and pepper and then lightly coat with flour.
  • Heat oil in a heavy pan.
  • Once the oil is sizzling, brown chicken on both sides, especially the skin side.Do this in batches if necessary.
  • Remove chicken with a slotted spoon and set a side.
  • Place all the remaining ingredients except for the basil and rosemary in the slow cooker and add the chicken on top.
  • Cook for 5 hours on low heat in the slow cooker.
  • If cooking in oven, cover and cook for 1 ½ hour – 2 hrs at 325 F.
  • If using a pressure cooker, follow the same steps and set the time according to your manufacturer's instructions for cooking chicken thighs on high pressure.
  • Garnish with basil and rosemary and serve with some rice or crusty bread for dipping.

Notes

  1. Using a mandolin if you have one makes nice thin slices of the fennel really fast.
  2. If you prefer crispy skin, remove the chicken from the slow cooker once finished and place in an oven proof dish. Place in the oven on broil for a few minutes until the skin has crisped up again. Watch it carefully to ensure it doesn't burn!