Eating-Well
Here's a dinnertime warmer with a hint of spring's sweetness. Easy to make earlier in day so that when you come home your home is full of the tantalizing goodness of dinner ready to go. Very comforting on a cool day without being heavy.I seared the skin side of the thighs to brown them before putting them into the crockpot. Also, make sure you use sweet potatoes, they texturally hold up better cooking for a longer amount of time whereas yams get mushy. I served it with a green salad. It got two thumbs up!
Serves: 6
Prep Time: 20 min
Total Time: 320 min.
Ingredients:
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 tablespoon white-wine vinegar
Directions:
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
Nutrition Info
Serving: Per serving
Calories: 285
Carbohydrates: 35g
Fat: 6g
Protein: 17g
Dietary Fiber: 5g
Saturated Fat: 2g
Monounsaturated Fat: 2g
Cholesterol: 50mg
Potassium: 866mg
Sodium: 519mg
Exchanges: 2 starch, 2 lean meat
Carbohydrate Servings: 2
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