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Sunday Slow Cooker: Chicken and Sweet Potato Stew

Now that Summer's winding down and Fall is officially here, I'll be featuring a new series called Sunday Slow Cooker, with a set of easy-to-make one-pot recipes.

Today's hearty recipe calls for sweet potatoes and slow-cooked chicken thighs that'll be falling-off-the-bone tender by the time you return to the crockpot hours later. Alternatively, you can opt for thighs that have already been de-boned, or even boneless, skinless chicken breast. To get this Fall recipe,

.

Chicken and Sweet Potato Stew

From Eating Well

Chicken and Sweet Potato Stew

Ingredients

  1. 6 bone-in chicken thighs, trimmed of skin and fat
  2. 2 pounds sweet potatoes, peeled and cut into spears
  3. 1/2 pound white button mushrooms, thinly sliced
  4. 6 large shallots, peeled and halved
  5. 4 cloves garlic, peeled
  6. 1 cup dry white wine
  7. 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  8. 1 teaspoon salt
  9. 1/2 teaspoon freshly ground pepper
  10. 1 1/2 tablespoons white wine vinegar

Directions

  1. Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine.
  2. Put the lid on and cook on low until the potatoes are tender, about 5 hours.
  3. Before serving, remove bones from the chicken, if desired, and stir in vinegar.

Serves 6.

285 calories; 6 g fat; 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium

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