Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be outside raking the leaves from the garden, getting it ready for what's ahead, than slaving over the stove.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 5 hours 20 minutes

EASE OF PREPARATION: Easy

6 bone-in chicken thighs, skin removed, trimmed of fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 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 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white-wine vinegar

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.

NUTRITION INFORMATION: Per serving: 285 calories; 6 g fat (2 g sat, 2 g mono); 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium.


Nutrition bonus: Vitamin A (430% daily value), Potassium (25% dv), Fiber (20% dv).


2 Carbohydrate Servings

Exchanges: 2 starch, 2 lean meat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

I really enjoyed this recipe. I found it very satisfying, very easy to prepare, and it made my whole house smell great.

Dan, Austin, TX

I love this recipe and often make it for friends who have just had a baby. My only suggestion is to substitute a sweeter wine -- like cheap cooking sherry -- for the dry white wine it calls for. Also, I usually find that I have left over sweet potatoes. They make and excellent mashed potato to serve with steak.

Anonymous

yumyumyum! rave reviews, and tasty leftovers.

Anonymous, truckee, ca

I make this all the time. It is a wonderful easy recipe. So nice to have it in a slow-cooker.

Anonymous, Hinsdale, IL

I made this with boneless skinless chicken breasts but I think chicken thighs would bring more richness too the broth. I would have liked more broth and a little less sweet potatoes. Other than that a good winter dish.

Julie, Tempe, AZ

So good! Have made it numerous times to rave reviews each time.

Anonymous, Truckee, CA

Fabulous and easy!

Barb, Hinsdale, IL