Chicken & Sweet Potato Stew

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.