Chicken and Sweet Potato Stew

Everybody loves a good crock pot meal. Easy to prepare and the food always comes out tasting delicious! I really like to cook chicken in the crock pot because the meat always turns out juicy and tender. The shallots, garlic, rosemary, and mushrooms add an abundance of flavor to the chicken in sweet potatoes in this stew. This recipe provides 6 servings so you will have leftovers for lunch or dinner the next day!

I paired this dinner with a bottle of Carmel Ridge Syrah. I discovered this winery during a recent trip to Cannery Row in Monterey. They have a newly opened tasting room so I decided to give their wines a try. I loved all of them! The grapes are locally grown in Carmel Valley and Monterey County. Support local! I specifically loved the Syrah because of its deep color and fruity aromas. The finish isn't overwhelming and it paired beautifully with the Chicken and Sweet Potato Stew.

Recipe:

6 bone-in chicken thighs, skin removed, trimmed of fat

2 pounds sweet potatoes, peeled and cut into spears

½ pound white button mushrooms, thinly sliced

6 large shallots, peeled and halved

4 cloves garlic, peeled

1 cup dry white wine

2 teaspoons chopped fresh rosemary, or ½ teaspoon dried rosemary, crushed

1 teaspoon salt

½ teaspoon freshly ground pepper

1 ½ tablespoons white-wine vinegar

1. 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, remove bones from the chicken, if desired, and stir in vinegar.

A couple notes:

I cooked this stew on high for 4 hours.

Enjoy!