A delicious main course for the Fall season.
8 pce chicken (chicken thighs or drumsticks)
2 lb sweet potato (peeled and cut)
1 lb kale (shredded)
4 clv garlic
1 t salt (or to taste)
1⁄2 t pepper (freshly ground black pepper)
1 1⁄2 T vinegar (white wine vinegar)
1 c wine (dry white wine)
1 t rosemary (fresh rosemary)
- Combine chicken, sweet potatoes, kale, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker
- Top with the lid and cook for 5 hours.
- Remove bones from chicken, and stir in vinegar before serving.
Substitute kale with the same amount of white button mushrooms.
5 hours, 15 minutes