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Chicken & Sweet Potato Stew

WebMD Recipe from EatingWell.com

Chicken & Sweet Potato Stew

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.

This Recipe Is:
Ingredients
Prep: 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
  • 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
Instructions
  1. 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.

 

Nutritional Information

Makes: 6 servings
  • Calories295
  • Fat6 g
    • Saturated fat2 g
  • Cholesterol49 mg
  • Carbohydrates37 g
    • Dietary fiber5 g
  • Protein17 g
  • Sodium520 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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