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Overhead shot of chicken stew garnished with fresh thyme in a white oval bowl on a wooden surface with sliced bread on the side.
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4.80 from 10 votes

Crock Pot Chicken Stew With Guinness

This Crock Pot Guinness Chicken Stew is a new twist on a traditional favorite. It's an easy and tasty alternative to the typical Guinness beef stew!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Servings: 6
Author: Kristin

Ingredients

  • 2 cups chopped onion
  • 2 ½ pounds skinless chicken thighs (bone-in or boneless, whichever you prefer)
  • 8 strips bacon, cooked and chopped
  • 8 ounces mushrooms, sliced
  • 14 ounces Guinness stout beer (1 can)
  • 1 cup chicken broth
  • 2 tablespoons minced garlic
  • ½ teaspoon black pepper
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons dried thyme
  • 16 ounces frozen mixed vegetables (1 bag)
  • ½ cup flour
  • 1 cup water
US Customary - Metric

Instructions

  • Place the onion in the crock pot. Layer the chicken on top of the onion.
    2 cups chopped onion, 2 ½ pounds skinless chicken thighs
  • Distribute the bacon and mushrooms over the chicken.
    8 strips bacon, cooked and chopped, 8 ounces mushrooms, sliced
  • In a bowl or large measuring cup, combine the Guinness, broth, garlic, pepper, salt, and thyme. Pour the Guinness mixture over the chicken, cover, and cook on high for 3-4 hours or low 6-7 hours.
    14 ounces Guinness stout beer, 1 cup chicken broth, 2 tablespoons minced garlic, ½ teaspoon black pepper, 1 ½ teaspoons salt, 1 ½ teaspoons dried thyme
  • About 45 minutes before you are ready to serve, combine the flour with the water, then slowly add the mixture to the crock pot while stirring. Cover and cook for another 25 minutes.
    ½ cup flour, 1 cup water
  • Add in the mixed veggies, re-cover, and cook until they are heated through, about another 20 minutes.
    16 ounces frozen mixed vegetables

Notes

Prep Tips:

  • Bone-in chicken thighs give the stew the most flavor, but boneless thighs work great too. Chicken breasts can be used if that’s what you have, though they won’t be quite as rich.
  • Frozen chopped onion is a fantastic shortcut and works just as well as fresh.
  • Pre-sliced mushrooms and jarred minced garlic are easy time-savers that don’t sacrifice flavor.
  • Using precooked bacon eliminates an extra step. If you cook bacon ahead of time, stash a little in the refrigerator to use for this recipe.
  • When adding the flour slurry, stir slowly to prevent lumps and ensure a smooth, thick stew.

Variation Suggestions:

  • Swap the mixed vegetables for carrots and peas, or use frozen pearl onions for a slightly more traditional stew feel.
  • Prefer a thicker stew? Let it cook uncovered for the last 15–20 minutes if your slow cooker allows.
  • If Guinness isn’t your thing, another dark stout or even a brown ale will work nicely.
  • Add a bay leaf during cooking for extra depth, just remember to remove it before serving.
 

Serving Suggestions:

  • This stew is excellent served over mashed potatoes, roasted potatoes, or baked potatoes to soak up the rich gravy.
  • Warm, crusty bread is perfect on the side for dipping. To heat bread, wrap it in foil and warm at 350 degrees F for 10–15 minutes.
  • A simple green salad balances out the richness nicely.
 

Storage Info for Leftovers:

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if it thickens too much.
  • This stew reheats beautifully and tastes even better the next day as the flavors meld.

Nutrition

Calories: 493kcal | Carbohydrates: 27g | Protein: 46g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 198mg | Sodium: 1129mg | Potassium: 932mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3905IU | Vitamin C: 16.2mg | Calcium: 60mg | Iron: 3.6mg
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