• In a 5-qt. slow cooker, layer the potatoes, carrots, onion and celery. Combine the salt, thyme, pepper and caraway; sprinkle half over vegetables.
• In a large skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. In a small bowl, 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 chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley. Yield: 6-8 servings.
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