Slow Cooker Chicken and Mushroom Stew

Slow Cooker Chicken and Mushroom Stew
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rubbed sage
  • 1 teaspoon ground black pepper
  • 5 chicken thighs, quartered
  • 1 tablespoon olive oil, or as needed
  • 1 large yellow onion, diced
  • 1 large bell pepper, diced
  • 8 ounces chorizo sausage, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup chicken stock
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (10.75 ounce) can cream of celery soup
  • 1 cup sour cream
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper


  1. Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
  2. Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
  3. Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
  4. Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
  5. Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
  6. Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.

04/19/2018
Slow Cooker Chicken and Mushroom Stew, recipe PT15M PT1H 5 455 calories

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