[*]6 bone-in chicken thighs, skin removed, trimmed of fat (substitute chicken breast if you prefer)[*]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

Cover and refrigerate for up to 3 days or freeze for up to 1 month if you are cooking ahead (I do this a lot to save time)