Chicken and Mushrooms in Beer

We had company all weekend and are now getting more snow. Which means I’ve had to re-clean the house and will likely spend the rest of today shoveling. Not that I am complaining (oh yes I am) but on a day like this I JUST DON’T WANNA COOK. But my family still needs to eat. With four of us, one fixed income, a salt free diet and 8 more inches of snow (thanks mother nature), eating out isn’t practical. Slow cooker recipe to the rescue! I’ve made this dish twice since Saturday. WHY? Well partly because I bought a jumbo pack of chicken thighs at BJs. But also because this recipe is AMAZING. Seriously one of the tastiest things I’ve eaten in forever. The chicken simmers for hours in a garlicky, mushroom infused beer broth.  The aroma alone is worth bottling! And the process leaves the meat so succulent it simply falls off the bone. I’ve tried this with two different beers; a Saranac Brown Ale and a seasonal Shipyard Prelude. Both worked beautifully and I recommend using the same or a similar medium bodied brown or amber beer.  Recipe adapted from The Unwatched Pot.

Serves 6.

SODIUM CONTENT:  132 mg per serving


2 1/2 lbs. chicken pieces
freshly ground black pepper to taste
1 small onion, diced
8 oz. sliced mushrooms (or more if you’d like!) – whichever type you like best
5 cloves garlic, minced
1 t. dried rosemary
1 t. dried thyme
1- 12-oz. bottle of beer (pref. medium bodied brown or amber)


Wash the chicken pieces and pat dry. Place chicken into the slow cooker and season with freshly ground black pepper to taste.

Add the remaining ingredients, place the lid on cooker and set to low. Cook 6-7 hours. Serve hot, spooned over steamed rice or cooked noodles, or paired with some hearty salt free bread.

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