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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.
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Top with chicken thighs.
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Slice mushrooms, dice onions and mince garlic. Scatter over chicken and sweet potatoes.
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Pour over white wine and sprinkle with dried rosemary, salt and pepper.
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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.
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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.
Recipes
Chicken & Sweet Potato Stew
This complete meal is quick to put together and will provide a great tasting, one-pot supper meal.
Ingredients
- Serves: 6
- Prep Time:
- Cook Time:
- 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
Instructions
If you use boneless chicken thighs there will be a shorter cooking time.
Nutrition Info
- Per 450 g serving Amount
- Calories 430
- Protein 43 g
- Fat 10 g
- Saturated Fat 2.5 g
- Carbohydrate 37 g
- Fibre 6 g
- Sugar 9 g
- Cholesterol 165 mg
- Sodium 380 mg
- Per 450 g serving % Daily Value
- Potassium 34
- Calcium 8
- Iron 20
- Vitamin A 8
- Vitamin C 30
- Vitamin B6 60
- Vitamin B12 37
- Folate 22
- Magnesium 40
- Zinc 54
