This was so good and so easy!!!
The chicken and sweet potatoes taste so amazing together and the broth nutrients in it from all of the ingredients is a great immune booster as we head into the colder months!
Enjoy!!!
xo Coach Jen
Chicken & Sweet Potato Stew
Ingredients:
6 bone-in chicken thighs, skin removed, trimmed of fat (I used Chicken Breast)
2 pounds sweet potatoes, peeled and cut into spears
½ 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 ½ teaspoon dried rosemary, crushed
1 teaspoon salt
½ teaspoon freshly ground pepper
1½ tablespoons white-wine vinegar
Directions:
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.
Make-Ahead Tip:
Cover and refrigerate for up to 3 days or freeze for up to 1 month.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
