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Slow Cooker Stout Chicken Stew

This scrumptious and hearty stew is a great choice on a cold winter day.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Dinner, Soup
Cuisine: American
Keyword: dairy-free, Low-Carb, Slow Cooker
Servings: 8 people
Calories: 198kcal
Author: SkinnyMs.


  • 8 boneless and 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 celery stalks cut into slices
  • 3 carrots large, sliced into thick rounds
  • 2 potatoes any variety, large, peeled and cut into bite-sized pieces
  • 1/2 cup roasted bell peppers chopped
  • 1 yellow onion medium, chopped
  • 2 garlic cloves minced
  • 1 bay leaf
  • 3 thyme sprigs fresh or 2 teaspoons dried thyme
  • 1 1/2 cups chicken broth low-sodium
  • 14 ounces Guinness can or other stout
  • 1/4 cup flat parsley chopped, for optional garnish


  • Remove chicken from the 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.
  • 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!
  • Garnish with chopped parsley, if desired.


Calories: 198kcal | Carbohydrates: 19g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 202mg | Fiber: 3g | Sugar: 3g |
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6