SLOW COOKER STOUT & CHICKEN STEW
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
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 BEEF STEW
Provided by Trisha Yearwood
Categories main-dish
Time 6h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
- In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.
SLOW COOKER STOUT AND CHICKEN STEW
Categories Chicken
Number Of Ingredients 21
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. Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin A (200% daily value), Folate & Zinc (23% dv), Vitamin C (22% dv), P
SLOW COOKER CHICKEN STEW
This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)
Provided by Julesong
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).
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- Combine the flour with a 1/2 teaspoon each of salt and pepper. Dredge the chicken thighs and set aside on a platter.
- Heat 2 teaspoons of oil in a skillet over medium-high heat. Add half the chicken thighs and brown about 4-5 minutes per side. Place in slow cooker. Turn the heat down to medium, add 2 more teaspoons of oil and brown the rest of the thighs in the same manner and add to slow cooker.
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- Cover and cook for 7-8 hours on low. About 10-15 minutes before serving, stir in the peas. Add 1/2 teaspoon of salt and pepper.
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