Best 2 Slow Cooker Stout Chicken Stew Recipes

Indulge in the hearty goodness of Slow Cooker Stout Chicken Stew, a delectable dish that combines the richness of stout beer, succulent chicken, and an array of vegetables in a flavorful broth. This stew is not only easy to prepare, but also packed with savory flavors that will tantalize your taste buds. Join us on a culinary journey as we explore this comforting dish, perfect for a cozy meal with family and friends. Discover the secrets behind creating the perfect balance of hops and malt in the stout beer, expertly complementing the tender chicken and vibrant vegetables. Along the way, uncover variations of this classic stew, including a hearty beef version, a vegetarian delight, and a slow cooker creamy stout chicken stew that adds a touch of velvety indulgence. Get ready to savor the flavors of Stout Chicken Stew, a dish that promises to warm your hearts and satisfy your cravings.

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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.

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

Tips:

Sear the chicken: Browning the chicken before adding it to the slow cooker helps to develop flavor and prevent it from becoming dry.
Use a variety of vegetables: This will add flavor, color, and nutrients to your stew. Some good options include carrots, celery, onions, potatoes, and mushrooms.
Choose a flavorful stout beer: The beer will add depth of flavor to the stew. Look for a stout that is dark and malty, with a moderate amount of bitterness.
Season the stew well: Don't be afraid to add plenty of salt, pepper, and other spices to taste. This will help to bring out the flavors of the chicken, vegetables, and beer.
Cook the stew on low for 8-10 hours or on high for 4-6 hours: This will give the chicken time to become tender and the flavors to meld together.
Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

This slow cooker stout chicken stew is a hearty and flavorful meal that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious stew, give this recipe a try!