Rating: 4 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.

Source: EatingWell Magazine, February/March 2006


Recipe Summary

5 hrs 20 mins


Ingredient Checklist


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.



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

1 chicken thigh, 1 cup vegetables with sauce
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.

2 starch, 2 lean meat