Slow Cooker Stout & Chicken Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 tablespoons plus 1/2 cup all purpose flour, divided1 teaspoon salt, divided1/2 teaspoon freshly ground pepper1 1/2 pounds boneless, skinless chicken thighs4 teaspoons extra virgin olive oil, divided3 pieces bacon, chopped1 2/3 cups Guinness beer or other stout (14 oz can)1 pounds whole baby carrots or large carrots cut into 1 inch pieces1 8oz package cremini or button mushrooms, halved if large2 cups chopped onion4 cloves garlic, minced1 1/2 teaspoons dried thyme1 cup reduced sodium chicken broth
1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5 to 6 quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3. Add bacon to the pan and cook stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on low.
Serving Size: Makes 8 - 1 1/3 cup servings
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5 to 6 quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3. Add bacon to the pan and cook stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on low.
Serving Size: Makes 8 - 1 1/3 cup servings
Nutritional Info Amount Per Serving
- Calories: 262.5
- Total Fat: 9.4 g
- Cholesterol: 75.2 mg
- Sodium: 510.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.2 g
- Protein: 20.8 g
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