The end of Autumn signifies that the season of hearty stews is upon us! A soul-warming chicken and carrot stew is hard to beat any time of year, but is especially necessary when the time comes to calm our nerves and warm our bellies at the end of a long week. This simple slow cooker stew is brought to a new level with the simple combination of garlic powder, thyme, and cayenne.
The sweetness of carrots makes them the perfect accompaniment to tenderly stewed chicken, while white button mushrooms effortlessly soak up the flavors of the stew over the 4-hour-long cooking process. Serve this delightful dish with a simple side of crusty sourdough bread and enjoy!
Chicken Stew
Ingredients1½ pounds (680g) boneless, skinless chicken thighs
1½ pounds carrots, peeled and medium diced
2 cups white button mushrooms, sliced
1 white onion, small diced
½ teaspoon garlic powder
¼ teaspoon cayenne
2 teaspoons dried thyme
1 tablespoon tomato paste
1 tablespoon onion powder
1 teaspoon salt
½ teaspoon black pepper
3 cups (570g) chicken stock
3 tablespoons melted butter
2 tablespoons flour
½ cup (113ml) beer (lager works best)
Directions1. Pour the tomato paste, onion powder, chicken stock, flour, melted butter, beer, thyme, and cayenne into a large bowl. Mix together until all of the ingredients are well combined.
2. Place carrots, mushrooms, and onions into the bottom of a 6-quart slow cooker. Rub salt, black pepper, and garlic powder into the chicken thighs. Place them on top of the vegetables.
3. Pour the liquid mixture over the top of the chicken. Cover the slow cooker and set on high to cook for 4 hours.
Pro tip: This recipe has room for vegetable substitution or additions. Other root vegetables work beautifully in this dish. Try parsnips, Yukon gold potatoes rutabaga and celery root for an added earthiness to the stew!
