Chicken and Sweet Potato Stew
Ready in 5 hours 20 minute
Serves : 6
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
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.
By Jackie Bendzinski