AUTUMN CHICKEN STEW

 

photo courtesy of P*llsbury website

I've had 2 friends ask me for this super simple slow-cooker dish.  I discovered this recipe about 4 years ago when our youngest was away at UNH and our oldest was still living at home.  It was a huge hit with our oldest, who is not following a vegan diet, and my husband liked it too. It's easy to prep the night before or early in the morning before work.

AUTUMN APPLE CHICKEN STEW

1 1/4  tsp sea salt

3/4 tsp dried thyme

1/2 tsp fresh ground black pepper

1/4 tsp caraway seeds or tumeric (we prefer the tumeric)

about 4-5 medium-sized red potatoes, peeled and quartered

3 medium carrots, peeled and cut into chunks

1/2 red onion, thinly sliced

boneless, skinless chicken thighs or breasts

(we use 2 now that the girls have moved out)

2 Tbl olive oil

1 bay leaf

2 granny smith apples, peeled and cut into chunks

1 Tbl cider vinegar OR red wine vinegar

1 1/4 c. apple cider or apple juice (we prefer cider)

Minced fresh parsley or a dash of dried parsley for garnish

• Mix the first 4 ingredients into a bowl.
• Put the veggies in the slow cooker and sprinkle half the salt mixture on top.
• Place olive oil in a bowl and coat each piece of chicken with oil then dip into the salt mixture.  Add chicken to slow cooker.
• Top with apple chunks and the bay leaf.
• Add the vinegar and cider.
• Set slow cooker to low (make sure you use the cover!) and set the timer for 6.5-7 hours. 
• Discard the bay leaf.  Stir the stew well.
• Scoop out enough to fill 2 bowls and then sprinkle with the parsley.

We like to serve this Pillsbury crescent rolls OR Pumpkin bread as a side. 

ENJOY!!

ps as with all of the recipes under the faithfixes label, you do have permission to download/copy and/or  print out.