06 Nov Chicken & Sweet Potato Stew
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!
xo Coach Jen
Chicken & Sweet Potato Stew
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
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.
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.