Chicken and Stout Stew

Marie Everson


This is great! The hardest part was browning the chicken thighs. Well worth the effort!
I found the recipe on and wanted to share.

pinch tips: Flour, Eggs & Breading Techniques



8 1 1/3 c. per serving


30 Min


4 Hr


Slow Cooker Crock Pot


6 Tbsp
1 tsp
1/2 tsp
2 1/2 lb
skinless, boneless chicken thighs
4 tsp
extra virgin olive oi
3 slice
bacon, chopped
1 14 oz bottle
guiness stout
1 lb
baby carrots, whole or chopped lg. ones
8 oz
cremini or button mushrooms
2 c
chopped onion
4 clove
minced garlic
1 1/2 tsp
dried thyme
1 c
low-sodium chicken broth
2 c
frozen baby peas, thawed

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Irish
Hashtags: #slow, #cooker, #stout