Get the Recipe: Crock Pot Chicken Stout Stew

By March 20, 2017Recipes
Crock Pot Chicken Stout Stew

Sometimes you just need a good stew! Annie Weiss shares a very tasty option!



  • 2 ½ lbs boneless, skinless chicken thighs (trimmed)
  • 14oz Guinness or other stout beer
  • 6T + ½ cup flour, divided
  • 1 tsp salt
  • ½ tsp ground pepper
  • 4 tsp olive oil
  • 3 pieces of bacon, chopped
  • 1lb whole baby carrots
  • 1 8oz package mushrooms, halved
  • 2 cups onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth (reduced sodium)
  • 2 cups frozen peas, thawed



  1. Combine 6T of fluid with ½ tsp salt and ½ tsp pepper. Put chicken thighs in mixture and coat. Transfer to plate.
  2. Heat oil in fry pan over medium heat. Add chicken and cook until browned; 2-4 minutes each side. Transfer to crock pot
  3. Add bacon to fry pan and cook, about 2 minutes. Sprinkle remaining flour over bacon and continue to stir. Add stout. Using a wooden spoon, scrape up any brown bits from the bottom of the pan; pour over chicken.
  4. Add carrots, mushrooms, onion, and garlic. Pour broth over top.
  5. Cover and cook until chicken is tender and falling apart. Generally, 4 hours on high or 8 hours on low depending on your crock pot.
  6. Stir in peas and cook for 5-10 more minutes. May add more salt/pepper as desired.
  7. ENJOY!!

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