- 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
- Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
- 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.
- 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.
- 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.
- Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
- Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.
04/19/2018
recipepes.com
Slow Cooker Chicken and Mushroom Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
