Apple Chicken Stew Recipe

Apple Chicken Stew with Root Vegetables is simmered in apple juice and herbs for a flavour packed fall meal.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 266 kcal
Author Colleen


  • 3 boneless skinless chicken breasts, cut into 1" cubes
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 stalks celery chopped
  • 2 tbsp fresh sage chopped
  • 1 " fresh ginger peeled and minced
  • 1 clove garlic minced
  • 2 cups peeled and cubed rutabaga
  • 1 cup peeled and diced parsnip
  • 1 cup peeled and diced carrot
  • 4 tbsp all purpose flour
  • 2 cups unsweetened apple juice
  • 1 cup chicken stock
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary chopped
  • 1 bay leaf
  • 2 apples peeled, cored, and sliced
  • 2 tbsp fresh parsley chopped
US Customary - Metric


  1. Heat oil over medium high in a large pot or dutch oven.
  2. Season chicken with salt and pepper
  3. Brown chicken on all sides, in batches, and remove to a plate. (About 5 minutes per batch)
  4. Reduce heat to medium low and add onions, sage, ginger and garlic to the pan.
  5. Cook stirring occasionally, about 5 minutes
  6. Turn heat up to medium and add rutabaga, parsnips, and carrots to the pan
  7. Cook 2 minutes, stirring occassionally
  8. Sprinkle the veggies with flour and sir to coat, cooking for 1 minute
  9. Stir in apple juice and stock, continuing to stir until thickened and smooth.
  10. Stir in thyme, rosemary, bay leaf, and chicken
  11. Reduce heat and allow to simmer until vegetables are tender, about 30 minutes.
  12. Add apple slices and cook for a further 5 minutes
  13. Taste and adjust salt & pepper if required
  14. Remove from heat and serve hot, garnished with parsley

Recipe Notes

boneless, skinless chicken thighs can be used in place of the chicken breast, and you could also substitute cubed pork loin in this recipe. This recipe is using sodium reduced chicken stock. If you use a higher salt stock, you may not want to add more salt. Slow Cooker Version: Omit the oil. Put all ingredients except flour, apple juice and stock in the slow cooker and cook on low 5-8 hours, depending on your slow cooker. Reduce stock to 1/2 cup.At the end of cooking time, whisk together flour, apple juice and stock until smooth. Stir gravy into chicken & vegetable mixture, and heat on high until gravy has thickened.

Nutrition Facts
Apple Chicken Stew Recipe
Amount Per Serving (1 g)
Calories 266 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 37mg 12%
Sodium 549mg 23%
Potassium 775mg 22%
Total Carbohydrates 36g 12%
Dietary Fiber 5g 20%
Sugars 20g
Protein 15g 30%
Vitamin A 77.5%
Vitamin C 32.2%
Calcium 7.5%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.