Chicken and Sweet Potato Stew

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As cooler weather makes its way into our homes, there is nothing more comforting than a hot pot of stew to warm you and your family up. This is a healthy recipe that is filled with lots of fresh veggies and lighlty seasoned with fresh herbs. Enjoy!

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 stir in vinegar.

Ingredients

  • 6 Queen B bone-less, skinless chicken breasts, trimmed of fat
  • 2 pounds Veggie Wagon NC white and orange sweet potatoes, peeled and cut into chunks
  • 2-3 medium portabello mushroom caps, thinly sliced
  • 3-4 carrots chopped into chucks
  • 6 large 4 cloves garlic, peeled and chopped coarsely
  • 1 cup white or red wine
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of coarsely ground pepper
  • 1 1/2 tablespoons white wine vinegar
  • thinly sliced small- medium red onion

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