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Slow Cooker Mushroom Winter Ale Chicken

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Ingredients
  

  • 3 tbs olive oil
  • 2 lbs boneless skinless chicken thighs
  • salt and pepper
  • ¼ 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 ¼ cups chicken broth
  • 1 cup winter ale or brown ale
  • 1 tbs brown sugar omit if using a low hop, malty beer

Instructions
 

  • Heat the olive oil in a pan over high heat.
  • Sprinkle the chicken on all sides with salt and pepper. Sear chicken on both sides in a hot pan until browned (chicken will not be cooked through).
  • Transfer the chicken to a slow cooker.
  • 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.