Slow-Cooker Stout & Chicken Stew

Amanda and I tried out a new recipe yesterday...our first attempt at using a slow-cooker and an overall success! This chicken stew was nice and hearty, but not too heavy. It definitely helped to keep us warm in this cold California weather (today it was only 68...brrr!).

Makes: 8 servings

Time: 45 minutes prep, 4-8 hours cooking

Ingredients:

6 T, 1/2 cup flour

1 t salt, 1/2 t pepper (both to taste)

2 1/2 lbs boneless, skinless chicken thighs

4 t EVOO

3 pieces of bacon, chopped (we used turkey bacon- just as yummy)

1 2/3 cups Guinness beer (or other stout)

1 pound whole baby carrots or large carrots chopped

8 oz package of cremini or button mushrooms, halved

2 cups chopped onion

4 cloves garlic, minced

1 1/2 t dried thyme

1 cup reduced-sodium chicken broth

2 cups frozen baby peas, thawed

Directions:

1. Combine 6 T flour with 1/2 t each salt and pepper. Dredge chicken thighs in mixture to coat completely; transfer to a plate.

2. Heat 2 t EVOO in large skillet over medium-high heat. Add half the chicken and cook until well browned (2-4) minutes per side; transfer to slow cooker. Reduce heat to medium and repeat with remaining 2 t EVOO and chicken thighs. Arrange the chicken in an even layer in the slow cooker.

3. Add bacon to the pan and cook for 2 minutes, stirring often. Sprinkle remaining flour over bacon, and cook for 2 more minutes. Add stout and use wooden spoon to scrape up browned bits from 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 tope.

4. Cover and cook until the chicken is falling apart, 4 hours on high or 7-8 hours on low.

5. Stir in peas, cover and cook until peas are heated through (~5 minutes).

6. Season to taste with salt and pepper and enjoy! One serving is about 1 1/3 cup.