Slow-Cooker Stout & Chicken Stew

Slow-Cooker Stout & Chicken Stew

56 Reviews
From: EatingWell Magazine, January/February 2012

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.

Ingredients 8 servings

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  • 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
  • 2½ pounds boneless, skinless chicken thighs, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 pieces 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 cremini or button mushrooms, halved if large
  • 2 cups chopped onion
  • 4 cloves garlic, minced
  • 1½ teaspoons dried thyme
  • 1 cup reduced-sodium chicken broth
  • 2 cups frozen baby peas, thawed


  • Active

  • Ready In

  1. 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.
  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 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.
  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 ½ teaspoon salt and pepper.
  • 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 information

  • Serving size: about 1⅓ cups
  • Per serving: 366 calories; 13 g fat(3 g sat); 4 g fiber; 28 g carbohydrates; 30 g protein; 91 mcg folate; 88 mg cholesterol; 7 g sugars; 0 g added sugars; 10,230 IU vitamin A; 13 mg vitamin C; 60 mg calcium; 3 mg iron; 552 mg sodium; 650 mg potassium
  • Nutrition Bonus: Vitamin A (205% daily value), Folate (23% dv), Vitamin C (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat

Reviews 56

January 22, 2019
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By: bar88
My family loves this recipe and asks for it often. It's perfect for a cold night. I serve it over mashed potatoes.
October 22, 2018
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By: Beth Dwyer-Petrucelli
I made this yesterday and thought it was fantastic and filling. I think the stout is key to loads of flavor. I followed the recipe minus the peas and would definitely make this again.
July 11, 2017
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By: TryNouT
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.
March 23, 2017
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By: linderz09
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.
March 14, 2017
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By: SG1204
Our family enjoyed this tasty recipe. I made a few changes: added Chef Paul Prudhonne's Poultry magic and increased the garlic and thyme amounts. I cut the thigh meat into bite-sized pieces, before cooking. I served the stew over mashed potatoes. Delicious!!
March 13, 2017
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By: Joan Schramm
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.
February 21, 2017
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By: laurah
Made a few changes. First I used whole wheat flour instead of AP... healthier and added a nice nutty flavor. I also added some onion powder, garlic powder and smoked paprika to the dredge mixture for more flavor. I doubled the bacon, and added extra garlic and thyme as well as fresh parsley and some worcestershire sauce. Lastly, I used chicken thighs bone in, and by the time it was done cooking the bones just slid out. I think this helped make it much more flavorful, my BF and I loved it, served it with some homemade Guinness bread. Delicious.
January 27, 2017
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By: bethmck60
I noticed some stated it was bland. I added 1 teaspoon minced dried garlic to the flour to dredge the chicken in. I added 2 T balsamic vinegar and 2 T Worcestershire sauce to the stout mixture and extra minced garlic and poultry seasoning on top of veggies. I used fresh thyme instead of dried. Served with mashed potatoes and sweet rolls. It was fantastic.
January 18, 2017
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By: Niki Stolis
I followed this recipe with the exception of less chicken. It had no flavor. I even added a bit more seasoning. It was so bland, I ended up throwing half of it out.
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