Skip to main content

Apple Chicken Stew

**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.


Apple Chicken Stew

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:

  1. Mix first four ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half of the salt mixture.
  2. Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker.
  3. 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.
  4. Discard bay leaf. Stir before serving. Sprinkle with parsley.
 
Yield: 8 servings.
apple, vegetables, chicken, stew
Main Dishes, Slow cooker, Poultry
American
Created using The Recipes Generator
a Rafflecopter giveaway



 Apple and Onion Cornbread from A Day in the Life on the Farm
 Apple Butter Cheesecake from The Redhead Baker
 Apple Chicken Stew from Jolene's Recipe Journal
 Apple Cider Dark & Stormy from The Crumby Kitchen
 Apple Mincemeat Pie from Palatable Pastime
 Apple Pie Bread from Sew You Think You Can Cook
 Apple Praline Bread from Family Around the Table
 Apple Stuffing Crusted Pork Chops from Caroline's Cooking
 Battered Chocolate Caramel Apple Slices from The Freshman Cook
 Caramel Apple Pull Apart Bread from Hezzi-D's Books and Cooks
 Apple Crack Slaw Eggrolls from Dad What's 4 Dinner
 Cinnamon Apple Donuts from Daily Dish Recipes
 Diminutive Caramel Apples from Culinary Adventures with Camilla
 Easy Caramel Apple Butter from Grumpy's Honeybunch
 Mom's Apple Cake from Books n' Cooks
 Oatmeal Applesauce Muffins from Amy's Cooking Adventures
 Roasted Butternut Squash and Apples from Simple and Savory
 Savory Apple Turkey Brie Galette from Bear & Bug Eats



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

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick