It's that time of year when I start pulling out the slow cooker on a regular basis.  It's not that you can't use one in the summer but it just seems to me like it's a better tool for the cooler months.  Anyway, I decided to use it yesterday and the meal was delicious.

After dinner, I frequently returned to the kitchen to steal a spoonful until my wife gave a helpful suggestion that perhaps I should save some of it for our lunch today.  This was probably a wise suggestion since I appeared to be binge eating last night.

Apple Chicken Stew

- four boneless chicken breasts, cut into bite-sized pieces
- three red potatoes, cubed
- four carrots, sliced
- four celery stalks, sliced
- one large red onion, sliced
- one tsp dried thyme
- 1/4 tsp ground black pepper
- one large granny smith apple, peeled and cubed
- 1.25 cups of apple juice
- one tbsp vinegar
- one tbsp olive oil

In a stockpot, brown chicken in one tbsp olive oil over medium-high heat.  (Do not cook through; you're just trying to brown the outside.)  Drain and set aside.

In a slow cooker, add potatoes, carrots, onion, celery, thyme, and pepper.  Add chicken, apple, apple juice, and vinegar.  Give it a stir or two keeping the general order.

Cover slow cooker and cook on high for 4 hours.

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