Slow Cooker Mushroom Winter Ale Chicken

By cindyandmojo

Ingredients

• 3 tbs olive oil
• 2 lbs boneless, skinless chicken thighs
• salt and pepper
• 1/4 cup chopped white onions
• 8 wt ounces sliced crimini mushrooms
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh sage
• 3 tbs all purpose flour
• 1 1/4 cups chicken broth
• 1 cup winter ale (or brown ale)
• 1 tbs brown sugar (omit if using a low hop, malty beer)

Details

Servings 1
Adapted from thebeeroness.com

Preparation

Step 1

Heat the olive oil in a pan over high heat.

Lower the heat to medium, stir in the onions, cook until browned. Add the mushrooms, rosemary and sage, cook until darkened and softened.

Sprinkle with flour, stir until combined. Add the chicken broth, beer, and brown sugar, scraping to deglaze the pan. Pour the mushroom mixture over the chicken, stir to combine.

Cook in a slow cooker on high for 4 hours or until chicken shreds easily with a fork. Salt and pepper to taste. (if sauce doesn't thicken as much as you like, add to a pan over medium high heat, simmer until thickened.)

Serve over rice or pasta.