- 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 teaspoons salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon caraway seeds
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 tablespoons olive or vegetable oil
- 1 large tart apple, peeled and cubed
- 1 1/4 cups apple cider or apple juice
- 1 tablespoon cider vinegar
- 1 bay leaf
- Minced fresh parsley
- In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over vegetables. In a skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. Combine 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 juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley.