Printable | Taste of Home

Apple Chicken Stew

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 olive oil
1 large tart apple, peeled and cubed
1-1/4 cups apple cider or juice
1 tablespoon cider vinegar

Printed from tasteofhome.com Jul 24, 2008

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Apple Chicken Stew cont.

1 bay leaf
Minced fresh parsley

In a 5-qt. slow cooker, layer potatoes, carrots, onion and celery.
Combine 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 juices run clear. Discard bay
leaf. Stir before serving. Sprinkle with parsley.

Yield: 6-8 servings.