Apple Chicken Stew

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
• 1 1/2 teaspoons salt
• 3/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 teaspoon caraway seeds
• 2 pounds boneless, skinless chicken breasts, cubed (I just use 1 frozen breast whole and place on top of potatoes)
  
• 2 tablespoons olive or vegetable oil
• 1 large tart apple, peeled and cubed
• 1 1/4 cups apple cider or apple juice
• 1 tablespoon cider vinegar
• 1 bay leaf
• Minced fresh parsley

1. 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.
2. 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.

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Honestly, I don't know what caraway seeds are and I don't have thyme for time. Ha ha...I don't have bay leaves either but one day I should try this recipe with all the listed ingredients! It is good without them all though. Healthy, light, gently flavorful....that is what makes a good stew, right? I have to say it is my favorite stew recipe so far. Add whatever jazzing up flava you like. Some Mrs. Dash?