Ingredients
1-1/2 teaspoons salt3/4 teaspoon dried thyme1/2 teaspoon pepper1/4 to 1/2 teaspoon caraway seeds1-1/2 pounds potatoes (about 4 medium), cut into 3/4-inch pieces4 medium carrots, cut into 1/4-inch slices1 medium red onion, halved and sliced1 celery rib, thinly sliced2 pounds boneless skinless chicken breasts, cut into 1-inch pieces2 tablespoons olive oil1 bay leaf1 large tart apple, peeled and cut into 1-inch cubes1 tablespoon cider vinegar1-1/4 cups apple cider or juiceMinced fresh parsley
Preparation
Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture.
Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider.
Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.
