When the week is at it’s craziest and all you want to do is relax, dinner might be the last thing on your mind. This is why I love crock-pots. Throw almost everything into the pot and let it cook for most of the day without any worry. My first crock-pot recipe was Chicken Surprise Soup. What was the surprise? Well, I don’t always make it the same way each time.
So now we have the soup ready to go, but what to pair it?
My recommendation, since this recipe is very simple I recommend a beer that is easy to drink and has a mild flavor.
This week’s beer is Belgium’s Original: Stella Artois Premium Lager. It’s a nice beer and pairs well with chicken.
Style: Lager with a 5% alc./vol.
Aroma: Light, plenty of hops, and mildly fruity
Taste: Smooth and light. It has a slightly smokey aftertaste and mild fruit notes.
Level of Recommendation: It’s a nice beer. There’s a lot that can go with this particular lager. It’s flexible.
Chicken soup is an all time favorite. This recipe is easy to make and versatile. I recommend experimenting with the spices and veggies you use. Here are the basics.
What you’ll need:
- 2 cups of chicken stock
- Chicken thighs
- Half an onion
- A glove of garlic
- Frozen veggies – such as corn and peas
- Cayenne pepper
- A Crock Pot
This recipe is meant for a smaller crock-pot. Please adjust your measurements accordingly.
Place chopped garlic and onions in the bottom of the crock-pot. Place the chicken thighs over the onions and garlic and pour in the chicken stock. Add in the spices to taste. Set the crock-pot on high for 6 hours or low for 8. The amount of time needed to cook your soup does depend on the size of the crock-pot. Now go about your day and have fun!
A half hour before the soup is ready, add in your frozen veggies. With a fork, shred the chicken. Stir the contents of the crock-pot and then let sit again for the last half hour.
It’s a nice combination. The simplicity of the soup goes well with a straightforward beer and that’s what I think Stella Artois is. The flavors don’t overpower each other. The corn adds a little sweetness to the meal, while the cayenne gives just a hint of heat. This pairing is relaxing and is prefect for the late spring.