Ingredients
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6 bone-in skinless chicken thighs, trimmed of fat
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2 lbs sweet potatoes, peeled and cut into spears
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1/2 lb white button mushrooms, thinly sliced
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6 shallots, peeled and halved
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4 garlic cloves, peeled
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1 cup dry white wine
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2 teaspoons fresh rosemary, chopped or 1/2 teaspoon dried rosemary, crushed
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1 teaspoon salt
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1 1/2 tablespoons white wine vinegar
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1/2 teaspoon fresh ground pepper
Instructions
- Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, salt and pepper in a 6 quart crock pot; stir to combine.
- Cover 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.