Chicken & Sweet Potato Stew
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Chicken & Sweet Potato Stew
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
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
Directions
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
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.
About Eating Well
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Meat , Main , Chanukah, Passover Recipes, Shabbat , American , Dinner Tonight, Make Ahead, Slow Cooker & Cholent , Budget, Comfort Food, Gluten Free , Chicken, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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