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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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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 teaspoon(s) salt |
3/4 teaspoon(s) dried thyme |
1/2 teaspoon(s) pepper |
1/4 to 1/2 teaspoon(s) caraway seeds |
2 pound(s) boneless skinless chicken breasts, cubed |
2 tablespoon(s) olive oil |
1 large tart apple, peeled and cubed |
1 1/4 cup(s) apple cider or juice |
1 tablespoon(s) cider vingar |
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. In a small bowl, 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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