Chicken & Sweet Potato Stew
Contributed by: EatingWell.com
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 and getting it ready for what's ahead, than slaving over the stove.
Prep: 20 min
Total: 5 hr, 20 min
Yield: 6 servings
Based on 0 Reviews
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
Preparation:
- 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:
Per serving: 85 calories; 6 g fat (2 g saturated fat, 2 g mono unsaturated fat); 50 mg cholesterol; 35 g carbohydrates; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium
Nutrition Bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).
Exchanges: 2 starch, 2 lean meat
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