Chicken & Sweet Potato Stew

Chicken & Sweet Potato Stew

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.

Ingredients:

• 6 bone-in chicken thighs, skin removed, trimmed of fat

• 2 pounds sweet potatoes, peeled and cut into spears
• ½ pound white button mushrooms, thinly sliced
• 6 large shallots, peeled and halved
• 4 cloves garlic, peeled

• 1 cup dry white wine or chicken broth or stock
• 2 teaspoons chopped fresh rosemary, or ½ teaspoon dried rosemary, crushed
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 1½ tablespoons white-wine vinegar

Preparation:  Active 20 m Ready In 5 h 20 m

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.

• Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
• For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition information

• Serving size: 1 chicken thigh, 1 cup vegetables with sauce
• Per serving: 300 calories; 6 g fat(2 g sat); 5 g fiber; 38 g carbohydrates; 18 g protein; 34 mcg folate; 50 mg cholesterol; 8 g sugars; 0 g added sugars; 21,810 IU vitamin A; 7 mg vitamin C; 72 mg calcium; 2 mg iron; 520 mg sodium; 895 mg potassium