Servings: 4
Prep Time: 25 MINUTES
Cook Time: 4 HOURS
Total Time: 4 HOURS 25 MINUTES
Ingredients:
1½ pounds (680g) boneless, skinless chicken thighs
1½ pounds carrots, peeled and medium diced
2 cups white button mushrooms, sliced
1 white onion, small diced
½ teaspoon garlic powder
¼ teaspoon cayenne
2 teaspoons dried thyme
1 tablespoon tomato paste
1 tablespoon onion powder
1 teaspoon salt
½ teaspoon black pepper
3 cups (570g) chicken stock
3 tablespoons melted butter
2 tablespoons flour
½ cup (113ml) beer (lager works best)
Directions:
Pour the tomato paste, onion powder, chicken stock, flour, melted butter, beer, thyme, and cayenne into a large bowl. Mix together until all of the ingredients are well combined.
Place carrots, mushrooms, and onions into the bottom of a 6-quart slow cooker. Rub salt, black pepper, and garlic powder into the chicken thighs. Place them on top of the vegetables.
Pour the liquid mixture over the top of the chicken. Cover the slow cooker and set on high to cook for 4 hours.
Pro tip: This recipe has room for vegetable substitution or additions. Other root vegetables work beautifully in this dish. Try parsnips, Yukon gold potatoes rutabaga and celery root for an added earthiness to the stew!
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