Chicken and Guinness Stout Stew

Chicken and Stout Stew in a square dish

This is a healthy, hearty, high-fiber stew filled with chicken and vegetables and flavored with dark Stout beer.  A perfect choice for a chilly winter night!


  • 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
  • 6 Tablespoons 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
  • 4 Red Potatoes, skin on, cut into 1/8ths
  • 1 (14oz) can reduced-sodium chicken broth


  1. In a shallow bowl, whisk together 6 Tbsp flour with 1/2 tsp salt and pepper. Dredge chicken thighs into the flour and set aside.
  2. Heat 4 Tbsp oil into a large non-stick skillet on medium-high heat. Add half of the dredged chicken thighs, cooking until browned, 2-4 minutes on each side. Remove from heat and put into slow cooker.
  3. Add in remaining 2 Tbsp olive oil and cook the remaining half of the chicken thighs. Place remaining into slow cooker.
  4. Add chopped bacon to skillet and allow to brown until cooked.
  5. With bacon still in the pan, cover with 1/2 cup of flour and stir frequently until all the oil is absorbed. Pour can of Stout beer over the flour/bacon mixture and stir any browned bits from the bottom of the pan. Allow to reach a slight boil.
  6. Pour beer/bacon mixture over the chicken thighs in the slow cooker.
  7. Add diced carrots, halved mushrooms, onion, garlic and thyme, distributing evenly over the chicken. Pour broth over the top.
  8. Cover and cook until the chicken falls apart, 4 hours on High or 7 to 8 hours on Low. Season with the remaining salt and pepper.