Apple Chicken Stew


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 4-5 hours or until vegetables are tender and chicken juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley.

Time to Prepare: 10 min prep, 4 hours cook; total 4 hrs 10 min

Submitted By: Nellana
Original Source:

I added more apple juice about 2 cups and I had no celery but would be good with it. I also had to use apple cherry juice and it was good with that. I also didn't brown the meat before hand. It was really good!

Additional Comments:
Betsy -- This recipe has a very nice flavor, but not enough broth as written. I will make it again and when I do I will add 1 can or 2 cups of chicken broth. I recommend the recipe though. One thing I did was use the apple juice and a little vinegar to deglaze the pan after browning the chicken- that always adds a bit of rich flavor.

Norma - It looks very very good. It is making me so so so so hungry!

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