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Watch How to Make Autumn Carrot and Chicken Stew in a Slow Cooker
Ingredients
  • 1½ pounds (680g) boneless, skinless chicken thighs
  • 1½ pounds carrots, peeled and medium diced
  • 2 cups white button mushrooms, sliced
  • 1 white onion, small diced
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 2 teaspoons dried thyme
  • 1 tablespoon tomato paste
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups (570g) chicken stock
  • 3 tablespoons melted butter
  • 2 tablespoons flour
  • ½ cup (113ml) beer (lager works best)
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