Autumn Herbed Chicken with Fennel and Squash

-2-4 lbs chicken thighs
-salt and black pepper to taste
-flour as needed
-2 tbs olive oil
-1 fennel bulb thinly sliced
-1/2 butternut squash,peeled,
seeded,and cut into 3/4 in cubes
-1 tsp dried thyme
-3/4 cup walnuts(optional)
-3/4 cup chicken broth
-1/2 cup apple cider or juice
-cooked brown rice, barley, or Quinoa
-1/4 cup fresh basil, sliced into ribbons
-2 tsp fresh rosemary, finely minced

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 side3-5 minutes, turning once. Transfer to a slow cooker.

Add fennel, squash, and thyme. stir well to combine. Add walnuts if desired, broth, and cider. cover; cook on low for 5-7 hours or on high 2 1/2 to 4 1/2 hours.
Serve over rive ans garnish with basil and fresh rosemary. Serves 6.