3 to 3 1/2 lbs skinless chicken pieces
salt and pepper to taste
2 tbsp olive or canola oil
1 can (12-oz) lite beer
1 can (28-oz) whole plum tomatoes, chopped
1 medium yellow onion, sliced into rings
1/4 cup spicy brown mustard
4 cups cooked elbow macaroni
Season chicken pieces with the salt and pepper. Heat the oil in a large skillet and cook chicken until browned on all sides.
In large slow cooker or crockpot, stir the beer, tomatoes, onion, and mustard together to combine. Add the chicken to the mixture in the cooker. Cook on high approximately 2 hours until the chicken is tender and cooked through.
To serve, ladle the stew over the hot cooked macaroni.
Yield: 3 to 4 servings