It has been almost 2 months since I set my goal of cooking at least 40 new recipes this year. To date, I’ve tried 17, and with #17, I finally had a dud. The Hungry Girl’s Bacon Apple Chicken Stew, which is made in the slow-cooker, simply fell flat. It did not have a lot of pizzazz; it was slightly sweet, thanks to the apples, and the bacon did add a little flavor. The stew was by all means edible, but it was nothing to gush over. It earned 2 out of 5 stars from both John and me, and I do not plan to make it again.
The stew was the first recipe I’d tried with the chicken/apple combination, though, and I want to try other recipes with those same ingredients. As much as I love apples, I find it a little hard to believe that I haven’t cooked them in recipes more often.
Bacon Apple Chicken Stew
2 1/2 cups reduced-sodium fat-free chicken broth
1 tbsp cornstarch
2 tbsp cider vinegar
1 1/2 tsp chopped garlic
1 tsp dried parsley
1 1/2 lbs raw boneless skinless chicken breast
1/4 tsp each salt and black pepper
3 cups peeled and chopped Fuji apples
2 cups carrots cut into 1/2-inch coins
2 cups roughly chopped celery
1 cup roughly chopped onion
6 slices center-cut bacon or turkey bacon
Optional seasoning: additional salt
1. In a crock pot, combine broth with cornstarch, and stir to dissolve. Add vinegar, garlic, and parsley, and mix well.
2. Season chicken with salt and pepper, and add to the crock pot. Add all remaining ingredients except bacon, and thoroughly stir.
3. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is cooked through.
4. Remove chicken and place in a large bowl. Shred with two forks — one to hold the chicken in place and the other to scrape across and shred it.
5. Stir shredded chicken into the stew in the crock pot.
6. Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.) Chop or crumble bacon, and sprinkle over each serving.
Yield: 6 servings. Per serving, 6 PointsPlus.