One of the highlights of September for elementary school kids is often a field trip to an orchard to learn about apples and to pick some. Before Kelly and Andrew were in elementary school, we went apple picking as a family. After they started school, I volunteered to go on every field trip their classrooms took, especially the apple picking ones. It was a favorite of all of ours. As the kids got older and no longer took school field trips to orchards, we returned to making it a family outing. Many of the apples we picked were turned into applesauce, but we also enjoyed just eating them whole after a quick rinse or turning them into many other things! I was going to list some of my previous apple posts here, but I was having too hard a time narrowing down which ones to include considering that there are more than 40 recipes on this blog using apples! (Plug apple into the search box on the upper right hand side of this page to find past apple recipes.) And that’s not including the recipes using apple products like applesauce, apple cider, or apple juice!
Today’s post features apples and apple cider. This Fall fruit elevates chicken stew into a deliciously seasonal dish. Serve it with some crusty bread or over rice for a complete meal!
Chicken & Apple Stew
Apple Chicken Stew (adapted from tasteofhome.com) Total Time Required: 4 hours, Prep Time: 35 minutes, Cook Time: 3 to 3-1/2 hours, Makes: 8 servings
Ingredients:
- 1-1/2 teaspoons salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1-1/2 pounds potatoes, cut into 3/4-inch pieces
- 4 medium carrots, cut into 1/4-inch slices
- 1 medium red onion, quartered and sliced
- 1 celery rib, thinly sliced
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 bay leaf
- 1/2 pound (1 large) tart apple, cut into 1-inch cubes
- 1 tablespoon cider vinegar
- 1 cup apple cider or juice
- 1 cup chicken broth
- fresh parsley, minced, for serving
Directions:
Combine the salt, thyme, and pepper in a small bowl. To a 5-quart slow cooker add the potatoes, carrots, red onion, and celery. Sprinkle the veggies with half of the salt mixture.
Add the veggies & seasonings to the pot.
Add the oil to a large skillet and set the heat to medium-high. When the oil is hot, add the chicken to the pan and sprinkle it with the remaining salt mixture.
Add the chicken to a skillet and sprinkle the pieces with the rest of the seasonings.
Brown the chicken pieces, in batches, if needed.
Cook until the chicken is browned.
Add the chicken to the slow cooker.
Layer the chicken over the veggies.
Top the chicken with the apple chunks and add the bay leaf.
Add the apple chunks and bay leaf to the cooker.
Combine the vinegar, cider, and broth in a large measuring cup or medium bowl and add the liquids to the slow-cooker.
Add the liquids to the cooker.
Cook the stew, covered, on high for 3 to 3-1/2 hours, until the chicken is no longer pink and the vegetables are tender. Discard the bay leaf. Transfer the stew to a serving bowl and sprinkle with parsley before serving.
Sprinkle the parsley and serve.
Fall is my favorite season! ~Linda
Apple Chicken Stew (adapted from tasteofhome.com) Total Time Required: 4 hours, Prep Time: 35 minutes, Cook Time: 3 to 3-1/2 hours, Makes: 8 servings
Ingredients:
- 1-1/2 teaspoons salt
- 3/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1-1/2 pounds potatoes, cut into 3/4-inch pieces
- 4 medium carrots, cut into 1/4-inch slices
- 1 medium red onion, quartered and sliced
- 1 celery rib, thinly sliced
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 bay leaf
- 1/2 pound (1 large) tart apple, cut into 1-inch cubes
- 1 tablespoon cider vinegar
- 1 cup apple cider or juice
- 1 cup chicken broth
- fresh parsley, minced, for serving
Directions:
Combine the salt, thyme, and pepper in a small bowl. To a 5-quart slow cooker add the potatoes, carrots, red onion, and celery. Sprinkle the veggies with half of the salt mixture.
Add the oil to a large skillet and set the heat to medium-high. When the oil is hot, add the chicken to the pan and sprinkle it with the remaining salt mixture. Brown the chicken pieces, in batches, if needed. Add the chicken to the slow cooker. Top the chicken with the apple chunks and the bay leaf. Combine the vinegar, cider, and broth in a large measuring cup or medium bowl and add the liquids to the slow-cooker.
Cook the stew, covered, on high for 3 to 3-1/2 hours, until the chicken is no longer pink and the vegetables are tender. Discard the bay leaf. Transfer the stew to a serving bowl and sprinkle with parsley before serving.