Browning the chicken and making the bacon-Guinness roux are the key prep steps before the slow cooker takes over and braises the chicken thighs and hearty vegetables in to a delicious gravy stew.

Depending on brand, berbere spice blend can be rather spicy! The one that we use (Penzeys Spices) is so hot that we only use 1 tablespoon of berbere. The original recipe called for 3 to 5 tablespoons, so learn from us (start with less) and adjust to your heat tolerance.