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1
In a shallow bowl, whisk together 6 tablespoons flour with 1/2 teaspoon each of salt and pepper.
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2
Dredge chicken thighs into the flour and set aside.
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3
Heat 4 tablespoons oil in a large nonstick skillet on medium-high heat.
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4
Add half of the dredged chicken thighs, cooking until browned, 2-4 minutes on each side.
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5
Remove from heat and put into a slow cooker.
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6
Add in remaining 2 tablespoons olive oil and cook the remaining half of the chicken thighs.
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7
Place into the slow cooker.
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8
Add chopped bacon to skillet and allow to brown until cooked.
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9
With bacon still in the pan, cover with the remaining 1/2 cup of flour and stir frequently until all the oil is absorbed.
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10
Pour the stout beer over the flour/bacon mixture and stir any browned bits from the bottom of the pan.
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11
Allow to reach a slight boil.
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12
Pour beer/bacon mixture over the chicken thighs in the slow cooker.
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13
Add diced carrots, halved mushrooms, onion, garlic and thyme, distributing evenly over the chicken.
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14
Pour broth over the top.
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15
Cover and cook until the chicken falls apart, 4 hours on High or 7 to 8 hours on Low.
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16
Season with the remaining salt and pepper.
