Slow Cooker Stout Chicken Stew

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Obviously beer isn’t a typical part of a clean or low-carb diet. But, when you’re looking to add some deep flavors into a hearty stew, it’s a logical (and flavorful) addition. The good news is that Guinness actually has fewer calories than an equal amount of milk or orange juice, so your diet doesn’t have to be put on hold to enjoy our Slow Cooker Stout Chicken Stew. This stew recipe is is chock-full of fresh vegetables and yes, Guinness.

And as always, the joy of slow cooking is that with minimal preparation, you can toss everything in and leave it. So let’s raise a pint to a stress-free, guilt-free stew your whole family will enjoy.

Slow Cooker Stout Chicken Stew

Slow Cooker Stout Chicken Stew

Yields: 8 servings | Calories: 198 | Total Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 202mg | Carbohydrates: 19g | Fiber: 3g | Sugar: 3g | Protein: 14g | SmartPoints (Freestyle): 6


  • 8 (boneless skinless) chicken thighs, cut into large cubes
  • 1/2 teaspoon kosher or sea salt
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup flour
  • 2 tablespoons olive oil, divided
  • 3 stalks celery, cut into slices
  • 3 large carrots, sliced into thick rounds
  • 2 medium potatoes of any variety, peeled and cut into bite-sized pieces
  • 1/2 cup roasted bell peppers, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 sprigs fresh thyme or 2 teaspoons dried thyme
  • 1 1/2 cups low-sodium chicken broth
  • 1 (14 ounce) can Guinness, or other stout
  • 1/4 cup chopped flat parsley, (optional, for garnish)


  1. Remove chicken from fridge and pat dry. Sprinkle all the salt and 1/2 teaspoon pepper on all sides of the chicken cubes. Spread flour out on a small plate and dredge the cubes in the flour, coating all sides. Shake off excess flour. Place oil in bottom of a large pan over medium heat, add cubes and cook chicken on all sides until lightly browned, about 2-3 minutes.
  2. Add chicken and all other ingredients to slow cooker, along with juices from the pan. Cover and cook on low for 6 to 8 hours or high 3 to 4 hours. Remove bay leaf before serving. Enjoy!
  3. NOTE: Garnish with chopped parsley, if desired.

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