Chicken & Sweet Potato Stew
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.
Top with chicken thighs.
Slice mushrooms, dice onions and mince garlic. Scatter over chicken and sweet potatoes.
Pour over white wine and sprinkle with dried rosemary, salt and pepper.
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.
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.
If you use boneless chicken thighs there will be a shorter cooking time.
|Per 450 g serving||Amount|
|Saturated Fat||2.5 g|
|Per 450 g serving||% Daily Value|