I spent an eternity trying to figure out what to cook this week when I stumbled upon this recipe. Beer? Bacon? Mushrooms? Check! See my (easier and cheaper) rendition below:

• Remove skin from three chicken thighs. Place in the bottom of greased 5 quart slow cooker.
• Place one chopped white onion on top of chicken.
• In medium skillet…
  • Fry six slices of chopped bacon.
  • Sprinkle with 1/2 cup of flour, cook for two minutes, scraping the bottom of the skillet.
  • Stir in one bottle of Guinness (Add more from second bottle if too thick. Drink remainder of second bottle.).
  • Pour on top of chicken and onions.
• Add to slow cooker…
  • 16 ounces of baby bella mushrooms
  • 8 ounces of baby carrots
• Whisk together…
  • 1 cup of chicken broth
  • Half a bulb of crushed garlic
  • Salt/pepper to taste
• Cook on low 7-8 hours. Once cooked, stir in 1 cup of peas, allow to heat through before serving.

It never ceases to amaze me how chicken can just fall apart–in a tasty and tender way–in the slow cooker. This is a definite make-again, especially for one of these cold winter days I know is coming!