8boneless and skinless chicken thighscut into large cubes
1/2teaspoonkosher or sea salt
3celery stalkscut into slices
3carrotslarge, sliced into thick rounds
2potatoesany variety, large, peeled and cut into bite-sized pieces
1/2cuproasted bell pepperschopped
1yellow onionmedium, chopped
3thyme sprigsfresh or 2 teaspoons dried thyme
1 1/2cupschicken brothlow-sodium
14ouncesGuinnesscan or other stout
1/4cupflat parsleychopped, 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!