Best Slow Cooker Stout Chicken Stew Recipes

SLOW COOKER STOUT & CHICKEN STEW

Slow Cooker Stout & Chicken Stew image

Make and share this Slow Cooker Stout & Chicken Stew recipe from Food.com.

Provided by CHEF GRPA

Categories One Dish Meal

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons all-purpose flour, divided
1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon fresh ground pepper, plus more to taste
2 1/2 lbs boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2/3 cups guinness beer (14-ounce can) or 1 2/3 cups other stout beer (14-ounce can)
1 lb whole baby carrots or 1 large carrot, cut into 1-inch pieces
1 (8 ounce) package cremini or button mushrooms, halved if large
2 cups chopped onions
4 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed

Steps:

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.
5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
To Make Ahead: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker.

Nutrition Facts : Calories 352.5, Fat 9.8, SaturatedFat 2.3, Cholesterol 119.7, Sodium 498.4, Carbohydrate 27.8, Fiber 5, Sugar 7.1, Protein 34.2

SLOW COOKER STOUT AND CHICKEN STEW

SLOW COOKER STOUT AND CHICKEN STEW image

Categories Chicken

Number Of Ingredients 21

Ingredients

6 tablespoon(s) (plus 1/2 cup) all-purpose flour
1/2 cup(s) all-purpose flour
1 teaspoon(s) salt, divided, plus more to taste
1/2 teaspoon(s) freshly ground pepper, plus more to taste
2 1/2 pound(s) boneless, skinless chicken thighs, trimmed
4 teaspoon(s) extra-virgin olive oil, divided
3 piece(s) bacon, chopped
1 2/3 cup(s) (1 14-ounce can) Guinness beer or other stout
1 pound(s) whole baby carrots, or large carrots cut into 1-inch pieces
1 package(s) (8-ounce) cremini or button mushrooms, halved if large
2 cup(s) chopped onion
4 clove(s) garlic, minced
1 1/2 teaspoon(s) dried thyme
1 cup(s) reduced-sodium chicken broth
2 cup(s) frozen baby peas, thawed
Directions
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.
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.
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.
Cover and cook until the chicken is falling-apart tender, 4 hours on high or 7 to 8 hours on low.
Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

Steps:

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. 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. 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. Cover and cook until the chicken is falling-apart tender, 4 hours on high or 7 to 8 hours on low. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper. Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin A (200% daily value), Folate & Zinc (23% dv), Vitamin C (22% dv), P

SLOW-COOKER STOUT & CHICKEN STEW

SLOW-COOKER STOUT & CHICKEN STEW image

Categories Soup/Stew Chicken Stew Low Cal Lunch Fall Winter Healthy

Yield 8 1.3 Cup servings

Number Of Ingredients 14

Ingredients

6 tablespoons plus 1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
2 1/2 pounds boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2/3 cups Guinness beer or other stout (14-ounce can)
1 pound whole baby carrots or large carrots cut into 1-inch pieces
1 8-ounce package cremini or button mushrooms, halved if large
2 cups chopped onion
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed

Steps:

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. 5.Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.