Rating: 3.51 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006

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Recipe Summary test

total:
5 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

301 calories; protein 17.6g; carbohydrates 38g; dietary fiber 4.9g; sugars 8.5g; fat 5.6g; saturated fat 1.5g; cholesterol 49.5mg; vitamin a iu 21809.9IU; vitamin c 6.8mg; folate 34.1mcg; calcium 72mg; iron 2.3mg; magnesium 59.9mg; potassium 895mg; sodium 520.1mg; thiamin 0.2mg.
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