bone-in chicken thighs, skin removed, trimmed of fat
sweet potatoes, peeled and cut into spears
white button mushrooms, thinly sliced
large shallots, peeled and halved
dry white wine
chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
freshly ground pepper
- 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.
Makes: 6 servings
* Nutritional Guidelines based on the USDA's MyPlate Standards.
- Fat6 g
- Cholesterol49 mg
- Carbohydrates37 g
- Protein17 g
- Sodium520 mg
© Meredith Corporation. All rights reserved. Used with permission.
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