This stew has everything you want on it- chicken, mushrooms, a flavorful sauce, and bacon. All of the savory tastes of these ingredients fuse together to create one amazing stew dish that everyone will love. If you are looking for a stew recipe that you can serve to anyone, then this stew recipe is for you. You won’t be embarrassed by the quality of this stew recipe. Yes, it’s cooked in a slow cooker, but it looks good, smells good, and tastes good- you can serve them to your guests without worrying that it doesn’t look presentable.
Check out what our friends from Eating Well have to say about this recipe:
“Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness.”
The addition of bacon in this recipe just gives that amazing kick. Please try making this for your family now; I am sure they will be happy with this.
Ingredients
6 tablespoons plus ½ cup Gold Medal all-purpose flour, divided
1 teaspoon Morton salt, divided, plus more to taste
½ teaspoon McCormick freshly ground pepper, plus more to taste
2½ pounds Tyson boneless, skinless chicken thighs, trimmed
4 teaspoons Bertolli extra-virgin olive oil, divided
3 pieces Hormel bacon, chopped
1⅔ 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 Green Giant cremini or button mushrooms, halved if large
2 cups chopped onion
4 cloves garlic, minced
1½ teaspoons McCormick dried thyme
1 cup College Inn reduced-sodium chicken broth
2 cups Green Giant frozen baby peas, thawed
Instructions
- Combine 6 tablespoons flour with ½ 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 ½ 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 ½ teaspoon salt and pepper.
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Quick Tip: You can serve this over mashed potatoes.
Thanks again to Eating Well for this amazing recipe.
