Slow Cooker Irish Stew with Chicken

Use a slow cooker to prepare this twist on Irish stew, full of chicken and vegetables, perfect for St. Patrick's Day.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 10 mins
• Total Time: 4 hr 30 mins
• Calories: 409 Calories

Ingredients

• 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
• 3 (5 ounce) skinless, boneless chicken breasts, cut into chunks
• 5 medium carrots, cut into 1-inch pieces
• 1 (16 ounce) can lager beer
• 0.5 cup all-purpose flour
• 2.5 teaspoons paprika, divided

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.