Chicken and Sweet Potatoe Stew |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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Ingredients:
6 piece(s) chicken thighs skin removed, trimmed of fat |
2 pound(s) sweet potatoes peeled and cut into spears |
1 1/2 pound(s) white button mushrooms thinly sliced |
6 piece(s) large shallots peeled and halved |
4 clove(s) garlic peeled |
1 cup(s) dry white wine |
1 teaspoon(s) salt |
1/2 teaspoon(s) ground pepper |
1 1/2 tablespoon(s) white wine vinegar |
Directions:
1. Preparation
2. 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.
3. Tips & Notes
4. Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
5. Nutrition
6. Per serving: 285 calories; 6 g fat ( 2 g sat , 2 g mono ); 50 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 17 g protein; 5 g fiber; 519 mg sodium; 866 mg potassium.
7. Nutrition Bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).
8. Carbohydrate Servings: 2
9. Exchanges: 2 starch, 2 lean meat
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