Chicken with Fennel and Squash

Here is another delicious recipe for the crockpot.  I have to say that browning the chicken brings back childhood memories for me of my mom frying chicken in the skillet on a cold day.  Just the smell is worth 1,000 words!

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!


3 responses to “Chicken with Fennel and Squash

  1. That looks DEE-licious! Gotta make it this weekend.

  2. Pingback: Grilled Salmon with Hazelnuts | Purely Primal

  3. Made this and it was good:)