Crock-Pot Apple Chicken Stew

4 medium potatoes, cubed
4 medium carrots, cut into ¼ inch slices
1 medium red onion, halved and sliced
1 celery rib, thinly sliced
¾ tsp dried thyme
pepper to taste
½ tsp caraway seed
2 lbs boneless skinless chicken breasts, cubed
1 Tbsp olive oil
2-4 large tart apples, peeled an cubed
1 ¼ cups apple cider
1 Tbsp cider vinegar
1 bay leaf


  1. In a slow cooker, layer potatoes, carrots, onion and celery.  Combine thyme, pepper and caraway; sprinkle half over vegetables.
  2. In a skillet, sauté chicken cubes in oil, until browned.
  3. Transfer to a slow cooker.  Top with apple.
  4. Combine the apple cider and vinegar.  Pour over chicken and apple.  Sprinkle with remaining salt mixture. Top with bay leaf.
  5. Cover and cook on high for 4-5 hours, or until vegetables are tender and chicken is cooked. Remove the bay leaf before serving.

Serves 6
Nutrition facts per serving: Calories 407, protein 33 g, fat 13 g, sodium 670 mg, fiber 5 g


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