Slow Cooker Chicken

Slow-Cooker Chicken Stew

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

6 tablespoons plus ½ cup all-purpose flour, divided1 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

Star Extra Virgin Olive Oil 25 Fl Oz$11.99 for 1 itemThru 06/01
3 pieces bacon, chopped
Oscar Mayer Maple Sliced Bacon 1 Lb$5.00 for 1 itemThru 05/30
1⅔ cups Guinness beer or other stout (14-ounce can)1 pound whole baby carrots or large carrots cut into 1-inch pieces1 8-ounce package cremini or button mushrooms, halved if large2 cups chopped onion4 cloves garlic, minced1½ teaspoons dried thyme1 cup reduced-sodium chicken broth2 cups frozen baby peas, thawed
May we suggest
Hidden Valley Ranch© Seasoning
For a twist add Ranch flavor to make every dish better
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Preparation
Active
45 m
Ready In
4 h
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.
Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers.
Equipment: 5- to 6-quart slow cooker.