Slow Cooker Chicken, Sweet Potato, and Mushroom Stew
Serves: 4
Ingredients
- 4-6 bone-in chicken thighs, skin removed, trimmed of fat
- 1½ - 2 pounds sweet potatoes, peeled and cut into spears
- ½ pound mushrooms, sliced
- 1 medium onion, diced
- 4 cloves garlic, minced
- ½ cup dry white wine (do not use cooking wine)
- ½ cup no-salt chicken broth
- 2 tsp chopped fresh rosemary, OR ½ tsp dried rosemary, crushed
- ½ tsp Mrs Dash Chicken Grilling Seasoning blend
Instructions
- Place all ingredients in the slow cooker. Stir to combine. Cook covered on low until the potatoes are tender and the chicken thighs are fully cooked, about 6-7 hours. (OR cook on high for about 3½ hours)
- If desired, remove bones from the chicken before serving.
Nutrition Information
Serving size: 1 cup Sodium: 83 mg. Note that sodium percentages depend on which daily reference you use. The estimated 83 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 6% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 8% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
