Slow-Cooker Stout & Chicken Stew

eatingwell.com

Jonathan

6 tablespoons plus ½ cup all-purpose flour, divided

1 teaspoon salt, divided, plus more to taste

½ teaspoon freshly ground pepper, plus more to taste

2 ½ pounds boneless, skinless chicken thighs, trimmed

4 teaspoons extra-virgin olive oil, divided

3 pieces bacon, chopped

1 ⅔ 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 ½ teaspoons dried thyme

1 cup reduced-sodium chicken broth

2 cups frozen baby peas, thawed

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer