Chicken & Sweet Potato Stew

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

  1. Place chicken, sweet potatoes**Place these in the pot a few hours later, as they get soft and may disintegrate after 5 hours**, 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

  Per serving: 285 calories; 6 g fat ( 2 g sat , 2 g mono ); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 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).
  Carbohydrate Servings: 2
  Exchanges: 2 starch, 2 lean meat