Friday, November 23, 2012

Slow Cooker Stout Chicken Stew

Here's a slow cooker recipe with an amazing blend of flavors.  We made it with chicken, but it would also be a great way to use up that leftover turkey!  (Makes 8 servings of about 1 1/3 cup each.  Approximately 9 WW pts per serving!)

Slow Cooker Stout Chicken Stew
- 2 t. salt, divided
- 1/2 t. ground pepper, plus more to taste
- 2 1/2 lbs. boneless skinless chicken thighs (or leftover turkey!)
- 3 pieces cooked bacon, chopped
- 1/2 c. flour
- 1 14-oz. can Guinness beer (or other stout)
- 1 lb. whole baby carrots
- 1 8-oz. package mushrooms, sliced
- 2 c. chopped onion
- 4 cloves minced garlic
- 1 T. dried thyme
- 1 t. dried rosemary
- 2 bay leaves
- 1 t. smoked paprika
- 1 c. chicken stock
- 1/2 c. fresh parsely
- 2 cups frozen green peas, thawed


1.  Place the chicken in an even layer in a large slow cooker over low heat.  Sprinkle with salt and pepper.

2.  In a small bowl or large measuring cup, combine bacon, flour, and Guinness.  Pour over the chicken thighs.

3.  Add carrots, mushrooms, and onion.

4.  Add minced garlic and spices (except the parsely).  Pour chicken stock over the top and cook on low for 7 to 8 hours, or high for 4 hours.

5.  Add the parsely and green peas, cook for 10 minutes longer, until peas are heated through.  Toss the mixture with tongs to mix, chicken will fall apart.  Season with salt and pepper to taste.  

Hope you had a wonderful Thanksgiving!

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