A hearty and flavorful dish perfect for a comforting meal, featuring tender chicken and vegetables braised in a rich beer-based sauce.
Prepare the vegetables by peeling and cutting the potatoes, carrots, and onion into bite-sized pieces.
Uniformly sized pieces ensure even cooking.
Season the chicken with salt and paprika.
Pat the chicken dry before seasoning for better browning.
Heat a frying pan over medium heat and sear the chicken on both sides until golden brown.
Don't overcrowd the pan to achieve a good sear.
Place the prepared vegetables in the crock-pot, followed by the seared chicken.
Layering the vegetables at the bottom helps them absorb the flavors.
In a mixing bowl, combine the beer, chili sauce, brown sugar, and minced garlic. Pour this mixture over the chicken and vegetables in the crock-pot.
Mix thoroughly to ensure the sugar dissolves.
Cover and cook on high for 3.5 to 4 hours, or until the chicken and vegetables are tender.
Check occasionally to ensure the liquid level is sufficient.
Remove the chicken and vegetables from the crock-pot and set aside on a serving platter.
Keep the platter covered to retain warmth.
Measure the cooking liquid and add water to make 1.5 cups if necessary. Transfer to a saucepan.
Strain the liquid for a smoother sauce.
Mix the flour with cold water in a small bowl until smooth, then stir into the saucepan. Cook over medium heat, stirring constantly, until the sauce thickens.
Ensure no lumps remain in the flour mixture before adding.
Pour the thickened sauce over the chicken and vegetables, garnish with fresh parsley, and serve.
Serve immediately for the best flavor and texture.
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