Apple Chicken Stew
Quick Cooking
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"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."
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: 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 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 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.