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Apple Chicken Stew Recipe

100% would make again

"My husband and I enjoy visiting the apple orchards in nearby Nebraska City," explains Carol Mathias of Lincoln, Nebraska. "We always buy cider to use in this sensational slow-cooked stew."

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6-8 Servings
Prep: 10 min. Cook: 4 hours

Ingredients

4 medium potatoes, cubed
4 medium carrots, cut into 1/4-inch slices
1 medium red onion, halved and sliced
1 celery rib, thinly sliced
1-1/2 teaspoons salt
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon caraway seeds
2 pounds boneless skinless chicken breasts, cubed
2 tablespoons Crisco® Pure Olive Oil
1 large tart apple, peeled and cubed
1-1/4 cups apple cider or juice
1 tablespoon cider vinegar
1 bay leaf
Minced fresh parsley

Directions

In a 5-qt. slow cooker, layer the potatoes, carrots, onion and celery. Combine the salt, thyme, pepper and caraway; sprinkle half over vegetables.
In a skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. Combine apple cider and vinegar; pour over chicken and apple. Sprinkle with remaining salt mixture. Top with bay leaf.
Cover and cook on high for 4-5 hours or until vegetables are tender and chicken is no longer pink. Discard bay leaf. Stir before serving. Sprinkle with parsley. Yield: 6-8 servings.

Apple Chicken Stew published in Quick Cooking November/December 2001, p37

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