Chicken & Sweet Potato Stew

3.5 (716)
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.

Yield: 6 servings
Active Time: 20
Total Time: 320

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 & Notes

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

Nutrition

Nutrition Per Serving

calories 285
fat 6 g (2 g sat, 2 g mono)
cholesterol 50 mg
carbohydrates 35 g
protein 17 g
fiber 5 g
sodium 519 mg
potassium 866 mg

Nutrition Bonus Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).

Carbohydrate Serving 2

Exchanges 2 starch, 2 lean meat

From EatingWell February/March 2006