Community Recipe
from [CSantini]

Chicken and Sweet Potatoe 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.

  • Yield: 6 servings
  • Prep time: 20 Minutes
  • Cook time: 5 Hours


  • 6 piece(s) chicken thighs skin removed, trimmed of fat
  • 2 pound(s) sweet potatoes peeled and cut into spears
  • 1 1/2 pound(s) white button mushrooms thinly sliced
  • 6 piece(s) large shallots peeled and halved
  • 4 clove(s) garlic peeled
  • 1 cup(s) dry white wine
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) ground pepper
  • 1 1/2 tablespoon(s) white wine vinegar



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.

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

Go to Full Version of

Chicken and Sweet Potatoe Stew Recipe