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.

Jim Romanoff
Source: EatingWell Magazine, January/February 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers.

Equipment: 5- to 6-quart slow cooker

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

366 calories; protein 30g 60% DV; carbohydrates 28.2g 9% DV; dietary fiber 4.4g 18% DV; sugars 6.7g; fat 13.1g 20% DV; saturated fat 3.3g 17% DV; cholesterol 87.6mg 29% DV; vitamin a iu 10230.1IU 205% DV; vitamin c 13mg 22% DV; folate 90.9mcg 23% DV; calcium 60mg 6% DV; iron 3.2mg 18% DV; magnesium 47mg 17% DV; potassium 650.1mg 18% DV; sodium 552mg 22% DV; thiamin 0.3mg 35% DV.

Reviews (56)

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56 Ratings
  • 5 star values: 14
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 9
  • 1 star values: 3
Rating: 4 stars
02/11/2012
Hearty & Flavorful dish! This dish has really great flavor. Will definitely make this again. I did add 2 c. diced potato with the other veggies and omitted the peas per my husbands preference. Also increased the beer to 2 c. Read More
Rating: 2 stars
07/11/2017
Agree with Linderz09. I liked the idea but it was a very bland taste. and for the calories per serving it honestly isn't very filling. Read More
Rating: 5 stars
01/04/2013
Spice it up and this stew is Awesome! This is an amazing stew if you doctor it up a bit. I made the following changes at my husband and I found it is fantastic! 6 pieces of bacon instead of 3 A beer and a half instead of just 1 beer 4 chopped onions instead of 2 7 cloves of garlic instead of 4 Add a 12 baby potatoes halved or quartered triple the amount of thyme Add a few tablespoons of worchestershire sauce or so and a few tablespoons of paprika Add a few pinches of cayenne pepper With these changes the stew is wonderful!!! Pros: Healthy stew with great ingredients Cons: Needs more spice and... Read More
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Rating: 3 stars
03/12/2012
Easy to prepare Recipe was easy to prepare and I like all of the ingredients. It smelled wonderful while cooking. As the end of cook time was approaching I found it needed a little something extra as described in some other posts for this recipe. I added a little more salt/pepper and my go to rescue ingredient to add some additional flavor some Wyler's Chicken Crystals (go easy and taste when adding as to not over-salt). It still needed a little something extra (tomato-based) so I added a few squirts of... ketchup and that provided the vinegar zip (go easy and taste as you add - don't want to taste the ketchup just enhance the flavor). These 'adjustments' made the difference for me! I will be making this recipe again in future. Pros: Inexpensive nice ingredients Cons: Needed a little more zip Read More
Rating: 4 stars
03/13/2017
This was very good but quite bland so the next time I made some changes. We're on a low-sodium diet so I didn't want to increase the salt. I added garlic onion powder and smoked paprika to the flour I dredged the chicken in. I increased the number of garlic cloves to 6. I added two minced shallots to the chopped onion to up that flavor. I also added 1 tsp dried marjoram with the dried thyme. Like others I used bone-in thighs and removed the skin before cooking. Delicious and this is definitely going into rotation for our meals. Read More
Rating: 4 stars
10/21/2012
Delicious This is a wonderful recipe. I used mostly chicken breast and added more pepper. It turned out wonderfully tender and the flavor from the stout was excellent. The cooking time and the amount were just right. I highly recommend this for a family dinner. Enjoy!!! Read More
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Rating: 1 stars
03/23/2017
Liked the idea of it Didn't care for for the taste. Very bland kind of a musty earthy dirt taste from the combo of mushrooms and stout. Needs LOTS more salt pepper & herbs. Maybe vinegar or lemon to brighten the taste & start w half the beer. Read More
Rating: 5 stars
01/25/2012
Great meal for a cold winter night A really tasty recipe for a chilly night. I thought it could use a bit more salt (my husband thought it was fine as is). We added green beans instead of peas. We served it over couscous one night and pasta the next. Great meal! Pros: Easy to make very rich flavor Cons: Could use a bit more salt Read More
Rating: 4 stars
04/19/2012
Traditional and delicious. Must use quality ingredients. This is a wonderful variation on Flemish stew. For a more flavorful base you must use quality protein. Skip the chain grocery store and head to your butcher. I recommend thick cut bacon that has been smoked or cured. The chicken should be recently slaughtered and preferrably from a local source. To save a little money de-bone and skin your own thighs. I find the amount of dark ale to be on the high side. If you would like more herbs in your stew I recommend adding a tablespoon of coriander seeds and a couple of bay leaves. You may also want to try a heaping tablespoon of whole-seed dijon mustard before you stew. This recipe definitely needs more acid and I notice some people opting for adding vinegar to the stew. I would recommend squeezing a slice of fresh lemon over the stew when it's being served. I really enjoy this recipe and will be making it many more times. Pros: Easy to prepare. Freezes and thaws well. Cons: Flavor profile may need adjusting for your taste. Read More