Slow Cooker Stout And Chicken Stew Recipes

SLOW COOKER CHICKEN STEW

Slow Cooker Chicken Stew image

A savory autumn stew with apple, red potatoes, onion and seasoning. This is a very easy tasty chicken dish I concocted when I was trying to think of a dish like pot roast yet using chicken rather than beef. My husband hates mushrooms, so I tried condensed celery soup, and it works great. This dish is light yet very zesty and full of flavor. You can substitute using chicken thighs, but it will increase calories and fat. I think using biscuit gravy mix rather than onion gravy mix would work (the flavor would go well with chicken), adding richness, although I haven't tried it that way yet, but again, it would add more fat and calories to this dish. Serve with a side of rice or over noodles.

Provided by SUSAN KIM

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 6h20m

Yield 6

Number Of Ingredients 12

Ingredients

3 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
½ teaspoon olive oil
3 cloves garlic, crushed
½ cup water
1 (10.75 ounce) can condensed cream of celery soup
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon Italian-style seasoning
1 apple - peeled, cored and cut into eighths
3 small red potatoes, cut into eighths
1 onion, cut into eighths
1 (1.25 ounce) envelope dry onion gravy mix

Steps:

Heat oil in a large skillet over medium high heat. Saute garlic and chicken until lightly browned.
Place chicken and garlic in slow cooker; add water, soup, pepper, salt, seasoning, apple, potatoes, onion and gravy mix. Mix all together.
Set heat on Low setting and simmer slowly for 6 to 8 hours.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 28.6 g, Cholesterol 122.9 mg, Fat 7.6 g, Fiber 3 g, Protein 47.2 g, SaturatedFat 2.1 g, Sodium 923.8 mg, Sugar 4.7 g

SLOW COOKER STOUT & CHICKEN STEW

Slow Cooker Stout & Chicken Stew image

Make and share this Slow Cooker Stout & Chicken Stew recipe from Food.com.

Provided by CHEF GRPA

Categories One Dish Meal

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons all-purpose flour, divided
1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon fresh ground pepper, plus more to taste
2 1/2 lbs boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2/3 cups guinness beer (14-ounce can) or 1 2/3 cups other stout beer (14-ounce can)
1 lb whole baby carrots or 1 large carrot, cut into 1-inch pieces
1 (8 ounce) package cremini or button mushrooms, halved if large
2 cups chopped onions
4 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed

Steps:

1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the 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 top.
4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
To Make Ahead: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker.

Nutrition Facts : Calories 352.5, Fat 9.8, SaturatedFat 2.3, Cholesterol 119.7, Sodium 498.4, Carbohydrate 27.8, Fiber 5, Sugar 7.1, Protein 34.2

SLOW-COOKER STOUT & CHICKEN STEW

Slow-Cooker Stout & Chicken Stew image

Make and share this Slow-Cooker Stout & Chicken Stew recipe from Food.com.

Provided by TattooedMamaof2

Categories Stew

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons all-purpose flour, plus
1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon fresh ground pepper, plus more to taste
2 1/2 lbs boneless skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 (14 ounce) can guinness beer or 1 (14 ounce) can other stout beer
1 lb whole baby carrots or 1 large carrot, cut into 1-inch pieces
1 (8 ounce) package cremini mushrooms or 1 (8 ounce) package button mushrooms, halved if large
2 cups chopped onions
4 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed

Steps:

Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the 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 top.
Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

Nutrition Facts : Calories 353.7, Fat 9.8, SaturatedFat 2.3, Cholesterol 120.1, Sodium 499.2, Carbohydrate 28.1, Fiber 4.9, Sugar 7, Protein 34.1

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