Chicken & Sweet Potato Stew

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, getting it ready for what's ahead, than slaving over the stove.

Bruce Weinstein & Mark Scarbrough

Used by permission. (c) Eating Well, Inc.

Chicken & Sweet Potato Stew

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


    Prep: 20 min Total: More than 60 min
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    • 1

      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.

    nutritional information

    5 g
    6 g
    Saturated Fat:
    2 g
    37 g
    17 g
    520 mg
    Monounsaturated Fat:
    2 g
    2 starch, 2 lean meat
    49 g
    Carbohydrate Servings:
    866 mg
    Nutrition Bonus:
    Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).
    Added Sugars:
    0 g
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