Slow Cooker Chicken, Sweet Potato, and Mushroom Stew
- 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
- 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.
Serving size: 1 cup Sodium: 83 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/slow-cooker-chicken-and-sweet-potato-stew/
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