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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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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. 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:
1. In a 5-qt. slow cooker, layer the potatoes, carrots, onion and celery. Combine the salt, thyme, pepper and caraway; sprinkle half over vegetables.
2. In a large 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.
3. Cover and cook on high for 4-5 hours or until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley. Yield: 6-8 servings.
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