Chicken and Sweet Potato Stew

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!


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.


  • 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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