Healthier 30 Minute Beer Braised Chicken. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 30 minutes Prep Time 10 minutes Cook Time 20 minutes Rating 4.28 out of 5 stars (333) Ingredients 6 servings 1 1/2 pounds boneless, skinless chicken breastskosher salt and black pepper1/3 cup all-purpose flour (can use GF flour too)3 slices thick-cut bacon, chopped2 small yellow onions, thinly sliced2 cloves garlic, minced or grated1 (12 ounce) pumpkin beer, or whatever you drink1 can (14 ounce) diced fire-roasted tomatoes with chilies1 tablespoon apple butter or real maple syrup1 red bell peppers, chopped1 tablespoon chili powder2 teaspoons smoked paprika2 sprigs fresh thyme (or 2 teaspoons dried thyme)1/2 teaspoon cayenne pepper2 tablespoons fresh parsley, roughly choppedcooked white or brown rice, for serving Calories AmericanDinnerIntermediateHealthyQuick and EasyVegetablesFallPressure CookingGrainsSlow CookingSpicyStir-FryingSavoryPoultryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Instant Pot Step 2 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the onions and garlic, cook 3 minutes. Turn the instant pot off.3. To the instant pot, add the beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Cover and cook on high pressure for 6 minutes.4. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 10-12 minutes or until the liquid reduces slightly. Turn the instant pot off. Remove the thyme and discard. Stir in the parsley and reserved bacon.5. Serve the chicken and sauce over rice. Step 3 Slow Cooker Step 4 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker. Add the onions, garlic, beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. 3. Remove the lid, cook 30 minutes on high to thicken the sauce. Remove the thyme and discard. Stir in the parsley and reserved bacon.4. Serve the chicken and sauce over rice. Step 5 Stove Top Step 6 1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, coating it completely.2. Cook the bacon in a large braiser over medium heat until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon. Add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the onions and garlic, cook 5 minutes. 3. Reduce the heat to low. Add the beer, tomatoes, apple butter, bell pepper, chili powder, paprika, thyme, cayenne, and season with salt and pepper. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the parsley and reserved bacon.4. Serve the chicken and sauce over rice.
