Chicken & Sweet Potato Stew

• 6 - bone-in chicken thighs
• 2 - pounds sweet potatoes
• 1/2 - pound white button mushrooms
• 6 - large shallots
• 4 - cloves garlic
• 1 - cup dry white wine
• 2 - teaspoons chopped fresh rosemary
• 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.