Apple Chicken Stew #AppleWeek

**This is a sponsored post. I received products to use in recipes for this event. All opinions are my own.**
 
A few years back, I pushed myself out of my comfort zone with an Apple Cider Beef Stew, and it was a huge hit.  Could I possibly do it again? I went back and forth between a chili and a stew several times before I finally chose the stew.  Things got a little hectic, the weather shifted on me, and suddenly I found myself, down to the wire, trying to get it together.  First, I totally missed the direction to peel the apples.  I don't mind though, it gives it a nice color.  I also missed that despite having a spice collection of ginormous proportions, I do not have caraway seeds. I used dried parsley, and made a note to start planning my herb garden for 2018. 

I loved this because it's comforting and filling, without being super heavy.  I ate it on a 90 degree day, which I would never do with most stews. I loved all the colors, and textures. Do keep an eye on the time, especially if you have a newer slow cooker.  I know lifting the lid is discouraged, but there's nothing more discouraging that waiting all day, smelling that fantastic smell, and lifting the lid to find mush.



Another fantastic #AppleWeek is coming to a close.  Once again, thank you so much to Carlee for all of her hard work!  Thanks also to the sponsors, it was so good to work with Rainier Fruit, Flahavan's Irish Oats, Dreamfarm, Chicago Cutlery, Rodelle, and Veggie Wash this year!  This is your last chance to enter for a chance to win one of the prize packs, don't miss out!  Details on the prizes are here, and the entry form follows the recipe.

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Apple Chicken Stew
Ingredients
1 1/2 teaspoons salt
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon caraway seeds (omitted)
1 1/2 pounds potatoes, about 4 medium, cut into 3/4" pieces
4 carrots, medium, cut into 3/4" pieces
1 medium red onion, halved and sliced
1 celery, thinly sliced
2 pounds boneless skinless chicken breasts, cut into 1" pieces
2 tablespoons olive oil
1 bay leaf
1 large tart apple, peeled
1 tablespoon cider vinegar
1 1/4 cups apple cider or juice
For garnish  
Minced fresh parsley
Instructions
Mix first four ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half of the salt mixture. Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider. Cook, covered, on high until chicken is no longer pink and vegetables are tender, 3 to 3-1/2 hours. Discard bay leaf. Stir before serving. Sprinkle with parsley.
Yield: 8 servings.
Source: https://www.tasteofhome.com/recipes/apple-chicken-stew

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Comments

  1. A wonderful fall meal. Perfect for cooler weather.

    ReplyDelete
  2. Jolene you and I must be soul sisters. Every recipe you write appeals to me.

    ReplyDelete
  3. What a perfect fall dinner. I'd love to come home to a bowlful.

    ReplyDelete

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