APPLE CHICKEN STEW

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
½ TEASPOON PEPPER
1/4 TO ½ 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 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.
YIELD 6-8 SERVINGS.