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.
Active Time: 20 minutes |
Total Time: 5 hours 20 minutes
6 bone-in chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears
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.
Per serving :
6 g Fat;
2 g Sat;
2 g Mono;
50 mg Cholesterol;
35 g Carbohydrates;
17 g Protein;
5 g Fiber;
519 mg Sodium;
866 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 2 lean meat
Tips & Notes
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.