Name: Slow-Cooker Stout & Chicken Stew
Cook time: 45 min
Total time: 240 min
Ingredients: 6 tablespoons plus 1/2 cup all-purpose flour, divided; 1 teaspoon salt, divided, plus more to taste; 0.5 teaspoon freshly ground pepper, plus more to taste; 2.5 pounds boneless, skinless chicken thighs, trimmed; 4 teaspoons extra-virgin olive oil, divided; 3 pieces bacon, chopped; 1 2/3 cups Guinness beer or other stout (14-ounce can); 1 pound whole baby carrots or large carrots cut into 1-inch pieces; 1 8-ounce package cremini or button mushrooms, halved if large; 2 cups chopped onion; 4 cloves garlic, minced; 1.5 teaspoons dried thyme; 1 cup reduced-sodium chicken broth; 2 cups frozen baby peas, thawed

Nutrition Notes

Are Chicken Thighs Healthy?

Chicken thighs have more fat than chicken breasts, but this gives them an advantage—they stay juicy and tender through the cooking process. Chicken thighs are a source of complete, high-quality protein and other vitamins and minerals, including selenium, zinc and vitamin B12. They certainly can be a part of a healthy, varied diet.

Are Peas Good for You?

Green peas are part of the legume family. They're also one of the vegetables with the highest amount of protein and contribute a hefty amount of fiber—one cup of green peas will give you about 25% of your day's worth of fiber and 8 grams of protein. That one-cup serving also provides close to 100% of your day's worth of vitamin C, and about 10% of your iron, vitamin B6, magnesium and potassium.

Tips from the Test Kitchen

Can I Substitute the Beer?

Yes, you can, but you will miss out on the bitter highlights from the stout. Simply swap the stout for a richly flavored meat or mushroom stock or broth, and use the same measurements called for in the recipe.

Can I Prep This Ahead?

Absolutely. For best results, we suggest doing as much prep work as possible the day before: Cook the chicken and chop the bacon. Prep the onion and garlic. Defrost the peas. Then, refrigerate each ingredient in separate airtight containers until you’re ready to assemble the stew in the slow cooker.

Frequently Asked Questions

What Should I Serve with Slow-Cooker Stout & Chicken Stew?

We like to serve stews like this with good sourdough bread, popovers, rolls or biscuits. Potatoes or wild rice would also go well. A simple salad would be refreshing.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

Ingredients

6 tablespoons plus 1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
½ teaspoon freshly ground pepper, plus more to taste
2 ½ pounds boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2/3 cups Guinness beer or other stout (14-ounce can)
1 pound whole baby carrots or large carrots cut into 1-inch pieces
1 (8 ounce) package cremini or button mushrooms, halved if large
2 cups chopped onion
4 cloves garlic, minced
1 ½ teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed

Directions

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 and 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.

Equipment

5- to 6-quart slow cooker

Originally appeared: EatingWell Magazine, January/February 2012

Nutrition Facts (per serving)

366	Calories
13g	Fat
28g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 1/3 cups
Calories 366
% Daily Value *
Total Carbohydrate 28g	10%
Dietary Fiber 4g	16%
Total Sugars 7g
Protein 30g	60%
Total Fat 13g	17%
Saturated Fat 3g	17%
Cholesterol 88mg	29%
Vitamin A 10230IU	205%
Vitamin C 13mg	14%
Folate 91mcg	23%
Sodium 552mg	24%
Calcium 60mg	5%
Iron 3mg	18%
Magnesium 47mg	11%
Potassium 650mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.