A twist on the popular Irish stew, with chicken. A perfect rustic comfort food during the chilly months of the year. Serve over mashed potatoes, rice, or with fresh crusty bread and butter.
Preparation Time
20 mins
Cooking Time
4 hr
Total Time
4 hr 20 mins
Calories
409 Calories
Recipe Instructions
Step 1
Mix flour, 1 1/2 teaspoons paprika, salt, and pepper together in a medium bowl. Coat chicken with the flour mixture, reserving 1 tablespoon for cooking.
Step 2
Heat oil in a large skillet over medium-high heat. Brown chicken in the hot oil, turning frequently, about 5 minutes. Sprinkle reserved 1 tablespoon flour mixture over chicken; add mushrooms and onion. Turn heat to medium and cook for 4 to 5 minutes. Drain excess oil if needed.
Step 3
Transfer chicken mixture to the bottom of a slow cooker. Add potatoes, carrots, celery, garlic, beer, and Worcestershire.
Step 4
Mix chicken broth and tomato paste together in a small bowl and pour into the slow cooker. Sprinkle poultry seasoning and remaining paprika over top.
Step 5
Cover and cook until chicken is no longer pink in the center and vegetables are softened and flavors have blended, on Low, 7 to 8 hours, or High, about 4 hours. To thicken, combine cornstarch and cold water, mix thoroughly, and stir into the stew 1 hour before serving. Add more salt and pepper as needed.
Ingredients
½ cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons olive oil
3 tablespoons cold water
1 tablespoon poultry seasoning
salt and ground black pepper to taste
1 (14.5 ounce) can chicken broth
1 tablespoon Worcestershire sauce
1 medium onion, chopped
3 cloves garlic, whole
1 (8 ounce) package sliced portobello mushrooms
4 ounces tomato paste
5 medium potatoes, quartered
2 stalks celery, cut into 1-inch pieces
2 ½ teaspoons paprika, divided
3 (5 ounce) skinless, boneless chicken breasts, cut into chunks
