Beer & Bacon Chicken with Gravy

January 9, 2014 by Leanne Vogel January 5, 2018

Delightfully tender chicken in a smoky bacon and beer sauce. Delicious served with my Healthier Mashed Potatoes recipe.

Ingredients

• 3 tablespoons all-purpose gluten-free flour
• 1 kg (approximately 16) boneless, skinless chicken thighs
• 5 slices beef, pork or turkey bacon, cooked until crispy and crumbled into small pieces
• 12 oz. gluten-free beer (this is my favorite gluten-free beer to cook with)
• ½ cup gluten-free chicken broth
• 2 tablespoons barbecue sauce
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme leaves
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground pepper
• 1 tablespoon water
• 2 teaspoons tapioca starch or arrowroot starch

Instructions

1. Place flour in a large bowl and add chicken thighs to it, toss around, until all pieces are coated.
2. Lay the thighs in the bottom of your slow cooker.
3. Combine bacon pieces, beer, broth, barbecue sauce and spices in a medium-sized bowl. Stir to mix. Then, pour over the chicken in the slow cooker.
4. Cover with the lid and cook on Low for 8 to 9 hours or High for 4 to 4-1/2 hours.
5. Once complete, combine water and starch in a small bowl. Set aside.
6. Remove chicken with a slotted spoon and place in a bowl. Cover with foil to keep warm.
7. Stir starch mixture in with leftover chicken liquids. Whisk until combined. Cover and cook, on Low, for 15 minutes.
8. Drizzle the gravy over the chicken and serve.

Notes

Flour: to keep paleo and low-carb, use almond flour!

Nutrition Information Per Serving