We have been on a pretty big sweet potato kick lately. It is a fairly new found love as Cassie is a reformed picky eater and was pretty sure she didn't like sweet potatoes for the longest time. It is pretty amazing how she has gone from not liking anything to now liking just about everything.
Anyway, back to sweet potatoes and this stew...We found this recipe and it looked like a really easy, but hearty dish for a fall evening. It is filling and warm, but still healthy and not too heavy. We substituted red wine and red wine vinegar for white wine and white wine vinegar because that is what we had in the house and they both added a great full flavor to the meal.
Adapted from Eatingwell.com
4 bone in chicken thighs with the skins removed and trimmed of fat
2 lbs. sweet potatoes, cut into spears
1/2 lb. cremini mushrooms, sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled and roughly chopped
1 c. dry red wine
2 t. chopped fresh rosemary
1 t. salt
1/2 t. ground black pepper
1 1/2 T. red wine-vinegar
1 c. low sodium chicken broth
1) Place all ingredients into a slow cooker and stir to combine.
2) Cook on low for 6-8 hours. Remove the bones from the chicken if desired and serve warm over vegetables.