Slow-Cooker Stout & Chicken Stew

Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness.

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• By: Jim Romanoff EatingWell Food Editor

Ingredients 8 servings

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• 6 tablespoons plus 1/2 cup all-purpose flour, divided
• 1 teaspoon salt, divided, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 2 1/2 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 1/2 teaspoons dried thyme
• 1 cup reduced-sodium chicken broth
• 2 cups frozen baby peas, thawed