- 6 T plus 1/2 C flour, divided
- salt and pepper
- 2 1/2 # boneless skinless chicken thighs
- 4 t EVOO
- 3 pieces bacon, chopped
- 1 14oz can Guinness or other stout beer
- 1 # carrots
- 8 oz package mushrooms
- 2 C chopped onion
- 4 cloves garlic, minced
- 1 1/2 t dried thyme (you could go without this much if you wanted)
- 1 C reduced sodium chicken broth
- 2 C frozen baby peas, thawed
Dredge the chicken thighs in 6 T flour plus salt and pepper. Then cook half of it in a large skillet with 2 tsp oil, (2-4 mins per side) put that in the slow cooker, and cook the other half.
2 1/2 pounds of chicken?! “Hey honey, guess what you’re having for lunch this month?”
I went for the real bacon…no pre-packaged Oscar Mayer stuff for this dinner…I went straight to the meat counter.
Cut it up and cook it for 2 minutes or so, add the 1/2 cup of flour, cook for a little bit longer and then add the can of beer. Pour it all on top of the chicken.
side note: I now have 3 more cans of Guinness, and neither Brandon nor I like the stuff. I’ll have to find something else fun to do with them. Maybe I can find some ideas here: 100 Ways to Cook with Guinness…and perhaps a future blog post? woot!
Chop up the veggies. I had a helper with this. This is seriously what I saw the whole time. She was hoping that some carrots would *accidentally* fall (and sure enough, some did).
Put everything in the pot! Add the spices too: thyme, garlic, salt and pepper
Let it cook for 4-6 hours on high or until the chicken is “fall apart tender” and stir in the peas for the last 15 minutes. Bon Appetit!
Best enjoyed on a cold night! This made a ton, we seriously had plenty for dinner, lunch the next day and I froze a whole container of it for another night.