Chicken & Sweet Potato Stew
Prep Time: 15 min
Cook Time: 8 hr
This complete meal is quick to put together and will provide a great tasting, one-pot supper meal.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
4 cups (1 L) sweet potatoe(s), peeled and cubed
2.5 lb (1 kg) bone-in, skinless chicken thighs
2 cups (500 mL) brown mushrooms, fresh, sliced
1 cup (250 mL) red onion(s), diced
4 cloves garlic, minced
1/2 cup (125 mL) dry white wine
1/2 tsp (2.5 mL) rosemary, dried
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) black pepper, freshly ground
1 cup (250 mL) green peas, frozen
2 tbsp (30 mL) parsley, minced, for garnish
1 Peel sweet potatoes. Cut in half and then into cubes approximately 2 inches (5 cm) each. Add to the bottom of the crock of slow cooker.
2 Top with chicken thighs.
3 Slice mushrooms, dice onions and mince garlic. Scatter over chicken and sweet potatoes.
4 Pour over white wine and sprinkle with dried rosemary, salt and pepper.
5 Cover and cook on LOW 6-8 hours (HIGH 3-4 hours). Thirty minutes before completion scatter over frozen green peas. Cover and continue cooking.
6 To serve, place chicken and sweet potatoes on a platter. Scatter with chopped parsley. Pour juices into a dish and serve on the side as au jus.