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 salt to taste 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 or vegetable 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 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 to 5 hours or until vegetables are tender and chicken juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page