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Apple Chicken Stew

 Apple Chicken Stew
"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."
6-8 ServingsPrep: 10 min. Cook: 4 hours


  • 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
  • 1 bay leaf
  • Minced fresh parsley


  • 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 large 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 chicken is no longer

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Apple Chicken Stew (continued)

Directions (continued)

  • pink and vegetables are tender. Discard bay leaf. Stir before
  • serving. Sprinkle with parsley. Yield: 6-8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.