CHICKEN AND SWEET POTATO STEW

CHICKEN AND SWEET POTATO STEW image

Categories Soup/Stew Chicken Low Cal High Fiber Dinner Lunch Fall Spring Winter Healthy

Yield 6 Servings

Number Of Ingredients 10

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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 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white-wine vinegar

Steps:

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. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

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