Chicken and Sweet Potato Stew

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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.

Chicken and Sweet Potato Stew
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 320 minutes (20 minutes prep)

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

Directions
  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 Facts

Servings
6
Serving Size
1 chicken thigh
1 cup vegetables with sauce
Calories
295
Carbohydrates
37 g
Fat
6 g
Saturated Fat
2 g
Protein
17 g
Cholesterol
49 mg
Dietary Fiber
5 g
Potassium
866 mg
Sodium
520 mg
Yield
6 servings
Exchanges
2 starch
2 lean meat
Vitamin A
430% daily value
Potassium
25% dv
Fiber
20% dv

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