Crock-Pot Apple Chicken Stew
Fall Crock-Pot Recipe Ideas: As Seen On NBC15 News at 4:00 p.m.
Fall is a perfect time to dust off the crock-pot and make healthy recipes for your family. Registered Dietitian Laura Isaacson has three tasty recipes that use seasonal ingredients.
4 medium potatoes, cubed
4 medium carrots, cut into ¼ inch slices
1 medium red onion, halved and sliced
1 celery rib, thinly sliced
¾ tsp dried thyme
pepper to taste
½ tsp caraway seed
2 lbs boneless skinless chicken breasts, cubed
1 Tbsp olive oil
2-4 large tart apples, peeled an cubed
1 ¼ cups apple cider
1 Tbsp cider vinegar
1 bay leaf
In a slow cooker, layer potatoes, carrots, onion and celery
Combine thyme, pepper and caraway; sprinkle half over vegetables
In a skillet, sauté chicken cubes in oil, until browned. Transfer to a slow cooker
Top with apple
Combine the apple cider and vinegar. Pour over chicken and apple
Sprinkle with remaining salt mixture.
Top with bay leaf.
Cover and cook on high for 4-5 hours, or until vegetables are tender and chicken is cooked.
Remove the bay leaf.
Stir before serving. Serves 6
Nutrition facts: Calories 407, protein 33 g, fat 13 g, sodium 670 mg, fiber 5 g
*Made more heart healthy by cutting out salt and reducing the amt of olive oil in recipe. Fun family activity to go to an apple orchard and to make dinner using the apples you pick.