Slow Cooker Stout Chicken Stew
Cozy up with a hearty bowl of Slow Cooker Stout Chicken Stew, a comforting one-pot wonder that’s perfect for chilly evenings or meal prep. Tender, seared chicken thighs, slow-simmered with nutrient-rich carrots, celery, potatoes, and peas, are infused with the rich, malty flavor of stout beer, creating a deeply savory and satisfying dish. Aromatic thyme, garlic, and bay leaves enhance the stew’s complexity, while a simple flour slurry thickens it to perfection. Easily prepared in your slow cooker, this recipe requires minimal effort for maximum flavor, offering a hands-off cooking experience with a rustic, home-cooked charm. Serve it with crusty bread or over rice for a wholesome, soul-warming meal the whole family will love. Perfect for comfort food enthusiasts, this beer-infused chicken stew is bound to become a new favorite!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 3 Carrots, peeled and sliced into 1/2-inch rounds
- 2 Celery stalks, diced
- 2 Russet potatoes, peeled and cut into 1-inch cubes
- 12 ounces Stout beer
- 2 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 1 cup Frozen peas
- 1 tablespoon All-purpose flour
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until golden brown. Transfer them to the slow cooker.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute. Transfer the mixture to the slow cooker.
Add the carrots, celery, and potatoes to the slow cooker, arranging them evenly around the chicken.
In a medium bowl, whisk together the stout beer, chicken broth, tomato paste, and Worcestershire sauce until well combined. Pour the mixture over the ingredients in the slow cooker.
Add the bay leaves and thyme sprigs on top.
Cover the slow cooker with the lid and cook on low for 6-7 hours, or until the chicken is tender and the vegetables are cooked through.
In the last 30 minutes of cooking, remove the bay leaves and thyme sprigs. Stir in the frozen peas.
To thicken the stew, whisk together the flour and water in a small bowl until smooth. Stir the mixture into the slow cooker and allow it to cook for the remaining time.
Once the stew is done, sprinkle chopped parsley on top for garnish.
Ladle the stew into bowls and serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 40.2 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 506 mg | 39% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5970 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
