Chicken & Sweet Potato Stew

1 1/2 lb boneless, skinless chicken breasts
2 Tbsp flour
2 tsp thyme
1 tsp olive oil
1 1/2 lb sweet potatoes, peeled & cubed
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup mushrooms, sliced
1 large onion, diced
4 cloves garlic, chopped
1 cup low sodium chicken broth
1/2 tsp dried rosemary
Salt & pepper, to taste
2 tsp apple cider vinegar

1. In a skillet over medium heat, add olive oil and onions and cook 3 minutes. Add chopped garlic and mushrooms to pan and sprinkle with onion and garlic powder. Cook until garlic becomes fragrant, mushrooms have slightly browned and onions are softened, about 3 - 4 minutes minutes. Slowly add in chicken broth and scrape bottom of the pan lightly to get all the flavors from the pan. Bring to a simmer, add rosemary, sprinkle lightly with pepper and remove from heat; Set aside.

2. In a resealable bag, combine the flour, thyme and salt & pepper and shake to mix. Add chicken pieces one by one and shake until coated. Add chicken to slow cooker and carefully pour broth mixture over the top.

3. Cover and cook on LOW 1 hour. Remove lid and stir in sweet potatoes. Replace cover and continue cooking on LOW 5 hours.

4. Stir in 2 tsp apple cider vinegar and salt & pepper to taste; Serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JSKASICK.