Chicken with Fennel and Squash

Here is another delicious recipe for the crockpot.

Gather Up:

• 4 pounds of chicken thighs
• 1/2 teaspoon salt
• 1 teaspoon of black pepper
• 1/4 cup or so of coconut flour
• 2 tablespoons of coconut oil
• 1 butternut squash or something similar, peeled and chopped into cubes
• 1 bulb of fennel, sliced
• 1 teaspoon of thyme
• 3/4 cup of walnuts
• 3/4 cup apple cider
• 3/4 cup chicken broth
• fresh basil
• fresh rosemary

Coat the chicken with flour, salt, and pepper.  The easiest way to do this is to put the ingredients in a plastic bag and shake well.  Heat coconut oil in a skillet and add coated chicken, browning on both sides.

Remove chicken from skillet and put into crockpot.  Add the remaining ingredients except for basil and rosemary which are added as a garnish once the meal is cooked.  Cook according to desired completion time (at least 4 hours on low).   This is very flavorful and makes great leftovers, if it lasts!