Chicken & Sweet Potato Stew

By devogirl

Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside raking the leaves from the garden, getting it ready for what's ahead, than slaving over the stove.


Per serving: 285 calories; 6 g fat; 50 mg cholesterol; 35 g carbs; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.
Vitamin A (430% daily value),
Potassium (25% dv),
Fiber (20% dv).

crock pot, easy, chicken,

Ingredients

• 6 bone-in chicken thighs, skin removed, trimmed of fat
• 2 pounds sweet potatoes, peeled and cut into spears
• 1/2 pound white button mushrooms, thinly sliced
• 6 large shallots, peeled and halved
• 4 cloves garlic, peeled
• 1 cup dry white wine
• 2 tsp chopped fresh rosemary, or 1/2 tsp dried rosemary, crushed
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 1/2 Tbsp white-wine vinegar

Preparation

Step 1

Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
(experiment. Try adding potatoes later so they're not too mushy)