• Makes 6 – 8 servings
• A fantastic recipe for apple & crockpot season.
4 med. 4 med. 1 med. 1 1/2 tsp 1 1/2 tsp 3/4 tsp 1/2 tsp 1/4 – 1/2 tsp 2 lbs 2 tsp |
Potatoes – cubed Carrots – cut into 1/4” slices Red Onion – halved & sliced Celery rib – thinly sliced Nutmeg Sea Salt Thyme – dried Pepper Caraway seeds – optional Chicken Breasts – boneless, skinless, cubed Dijon Mustard |
2 Tbsp 4 med.1 cup 1 cup 1 1/4 cups 1 Tbsp 1 6 1/4 cup |
Olive Oil Apples: Granny Smith & Ambrosia – 2 of each, peeled & sliced Cabbage – shredded Applesauce Apple Cider or Juice Cider Vinegar Bay Leaf Whole Cloves Spinach – fresh for garnish |
METHOD
• In crockpot, layer potatoes, carrots, onion & celery
• Combine nutmeg, salt, thyme, pepper & caraway seeds. Sprinkle half over vegetables. Set remaining aside
• Spread mustard over chicken pieces. In skillet, saute in oil until browned. Transfer to crockpot
• Top with apples, cabbage & applesauce. Combine cider & vinegar – pour over all
• Sprinkle with remaining salt mixture & top with bay leaf & whole cloves
• Cover & cook on high for 4-5 hours or until vegetables are tender & chicken juices run clear. Discard bay leaf & cloves.
• Stir in spinach just prior to serving.
Recipe adapted from: tasteofhome.com AND recipes.wikia.com