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UW Health SMPH
American Family Children's Hospital

Crock-Pot Apple Chicken Stew

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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 teaspoon dried thyme

Pepper to taste

½ teaspoon caraway seed

2 pounds boneless skinless chicken breasts, cubed

1 tablespoon olive oil

2-4 large tart apples, peeled an cubed

 1 ¼ cups apple cider

1 tablespoon 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 and 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 and stir before serving. 


Serves 6



Nutritional Information Per Serving


Calories - 407
Protein - 33 g 
Fat - 13 g
Fiber - 5 g

Sodium - 670 mg