Chicken and Sweet Potato Stew
A hearty and healthy stew that you can throw together in the AM and serve in the PM. Great for make-ahead lunches and dinners since this freezes well for up to 1 month.
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Makes 6 servings
Ingredients
6 bone-in skin-less chicken thighs
2 sweet potatoes, peeled and cut into chunks
1/2 pound sliced white button mushrooms
1 onion – chopped
4 cloves garlic, minced
1 cup dry white wine
2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon raw apple cider vinegar
Instructions
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.
Featured in The Diet Solution
Contributed by: Isabel De Los Rios
Is there a specific reason why this recipe needs to cook for so long? All the ingredients are ones that cook fairly quickly and would probably be done in 20mins to half an hour on a low simmer.
Hi Paula – This is a slow cooker recipe. There is absolutely no reason why you can’t do this on the stove-stop over medium to medium-high heat.
Thank you for the idea. Since I am on a 21 day liver cleanse, I can alter this easily for a great new meal.
Your welcome!
I like this idea, but how does it work with only 1 cup of liquid?
Hello Cheryl,
As the chicken cooks it releases juices, which combine with the liquid of the wine to create a very nice dish. Crockpot cooking is a wonderful way to have a delicious meal waiting for you at the end of the day. Bon Appetit!