Crockpot Pumpkin Beer Braised Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

2 pounds boneless, skin on or off chicken breasts or thighs

salt and black pepper

3 tablespoons flour

1 teaspoon chili powder

6 cloves garlic, chopped

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh sage

6 tablespoons salted butter

3-4 yellow onions, thinly sliced

2 cups apple cider (not apple cider vinegar)

1 pumpkin beer (or use additional cider/broth)

1 pound small/medium potatoes

6 ounces cream cheese at room temperature

6 tablespoons salted butter at room temperature

1 teaspoon garlic powder

Directions

Crockpot

1. In the bowl of your crockpot, rub the chicken with flour, chili powder, garlic, thyme, and sage—season with salt and pepper. Arrange the onions under and around the chicken. Add pats of butter. Pour over the apple cider and beer.

2. Arrange the potatoes around the chicken. Cover and cook on low for 3-4 hours or on high for 2-3 hours.

3. If desired, preheat the oven to 475°. Remove the potatoes and set aside. Transfer the chicken, the onions, and the broth to a roasted pan or brasier. Roast for 15 minutes to caramelize the top of the chicken.

4. Drop the potatoes back in the crockpot or a large bowl. Add the cream cheese, butter, and garlic powder. Mash well, I leave the skin on—season with salt and pepper.

5. Serve the chicken topped with gravy, onions, and fresh thyme. Serve the potatoes on the side with bread! Enjoy!

Nutrition

• Calories: 598 kcal