CHICKEN AND SWEET POTATO STEW

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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

•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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