Apple Chicken Stew

4 medium potatoes, cubed
4 medium carrots, cut into 1/4 inch slices
1 medium red onion, halved and sliced
1 celery rib, thinly sliced
salt to taste
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/4 to 1/2 teaspoon caraway seeds
2 pounds boneless, skinless chicken breasts, cubed
2 tablespoons olive or vegetable oil
1 large tart apple, peeled and cubed
1 1/4 cups apple cider or juice
1 tablespoon cider vinegar
1 bay leaf
minced fresh parsley

In a slow cooker, layer potatoes, carrots, onion and celery. Combine salt, thyme, pepper and caraway; sprinkle half over vegetables. In a skillet, saute chicken in oil until browned; transfer to slow cooker. Top with apple. 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 to 5 hours or until vegetables are tender and chicken juices run clear. Discard bay leaf. Stir before serving. Sprinkle with parsley.