Chicken & Sweet Potato Stew

By Moxey2009

This is a slow-cooker recipe for when you'd rather be outside playing than inside cooking. Great for warming up when the days are cold. Enjoy.

As with most all crock pot/slow cooker recipes...don't lift the lid until the total cooking time is complete!

Ingredients

• 6 bone-in chicken thighs, skinned and trimmed of fat
• 2 lbs sweet potatoes, peeled and cut into spears
• 1/2 lb button mushrooms, thinly sliced
• 4 shallots, peeled and halved
• 4 garlic cloves, peeled
• 1 cup dry white wine
• 1/2 tsp dried, crushed rosemary
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 1/2 Tbls white-wine vinegar

Preparation

Step 1

Rinse chicken in cool water and pat dry with a paper towel. Place all ingredients except vinegar into a 6 qt slow cooker and stir. Put the lid on and cook on low for about 5 hours or until the potatoes are tender. Before serving remove the chicken bones and stir in the vinegar.

This dish can be made ahead: once cool, cover and refrigerate for up to 3 days or freeze for up to 1 month.