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Ingredients
- 1-1/2 teaspoons salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon caraway seeds
- 1-1/2 pounds potatoes (about 4 medium), cut into 3/4-inch pieces
- 4 medium carrots, cut into 1/4-inch slices
- 1 medium red onion, halved and sliced
- 1 celery rib, thinly sliced
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 bay leaf
- 1 large tart apple, peeled and cut into 1-inch cubes
- 1 tablespoon cider vinegar
- 1-1/4 cups apple cider or juice
- Minced fresh parsley
Directions
- 1. Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture.
- 2. Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider.
- 3. Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.
Nutrition Facts
1 cup: 284 calories, 6g fat (1g saturated fat), 63mg cholesterol, 533mg sodium, 31g carbohydrate (9g sugars, 4g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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