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Chicken and Sweet Potato Stew

  • Prep Time: -
  • Cook Time: -
  • Serves: 6
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (106 Ratings): 4 out of 5 stars

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Ingredients

  1. 6 bone-in chicken thighs, skin removed, trimmed of fat
  2. 2 pounds sweet potatoes, peeled and cut into spears
  3. 1/2 pound white button mushrooms, thinly sliced
  4. 6 large shallots, peeled and halved
  5. 4 cloves garlic, peeled
  6. 1 cup dry white wine
  7. 2 teaspoons chopped fresh rosemary
  8. 1 teaspoon salt
  9. 1/2 teaspoon freshly ground pepper
  10. 1 1/2 tablespoons white wine vinegar

Nutrition Info

Per Serving

  • Calories: 415 kcal
  • |
  • Carbohydrates: 47 g
  • |
  • Dietary Fiber: 5 g
  • |
  • Fat: 12 g
  • |
  • Protein: 22 g
  • |
  • Sugars: 11 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  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.

Yield: 6 servings

3. Still Hungry?

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.

Notes:

Make ahead tip

Cover and refrigerate for up to 3 days or freeze for up to 1 month.

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Average (106 Ratings): 4 out of 5 stars

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6 reviews

Most Helpful Reviews

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  • We all loved this stew!

    Gracie - February 6, 2007 05:00:22 PM PST
    Really really really GOOD.
    Rich flavors, healthful, and satisfying.
    I\'ve always loved sweet potatoes--and this is possibly the best dish I\'ve made using them. A keeper for certain.
    Thanks!!

    26 of 26 found this review helpful.

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  • Guilding a Lilly

    Richard S - April 13, 2008 09:55:38 AM PST
    This recipe yielded a fantistic meal after we enhanced it with another half pound of button mushrooms, a can of condensed mushroom soup, a quarter pint of sweet cream, and a couple of sprigs of finely chopped dill.

    This yields a meal which combines the finest aspects of old world mid-European cooking with a USA Southern flavor.

    17 of 19 found this review helpful.

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  • Awesome Recipe

    Wendy - May 5, 2008 10:04:33 PM PST
    This was a really delicious crock pot recipe. However, I did make a few minor changes. I used boneless thighs and sauteed them before adding them to the crock pot. I used onion instead of shallot since my grocery store did not have them. I would also suggest sauteeing the mushrooms before adding them to the crock pot since they turned out on the spongey side. I did use chicken broth and not wine for the moisture. Very yummy, very healthy and left overs the next day were fantastic.

    6 of 6 found this review helpful.

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  • Lacking full body taste

    reneewright425 - August 25, 2008 05:17:44 PM PST
    This dish smells wonderful while it\'s cooking and I love the rosemary in it. However, when you take a bite it seems nice at first but then you get a feeling that something is missing. It lacks a full body taste and leaves you let down. It has potential but needs help.

    4 of 6 found this review helpful.

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  • Even the kids loved it!

    Theresa R - February 27, 2009 08:00:30 AM PST
    I substituted a light pumkin ale for the white wine. It was delicious! I can\\\'t wait until I get invited to a pot luck again!

    2 of 2 found this review helpful.

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