Chicken & Sweet Potato Stew

From EatingWell: February/March 2006

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.

READER'S COMMENT:

"Good but I'd put the sweet potatoes in later as they get too soft and tend to disintegrate in 5 hours. Also substituted onions for shallots. "

6 servings

Active Time: 20 minutes

Total Time: 5 hours 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

Preparation

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Nutrition

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.

Nutrition Bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 lean meat

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