Try this slow cooked delight
Chicken & Sweet Potato Stew
Active Time: 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
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.
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