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Slow Cooker Chicken and Mushroom Stew
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Prep Time:
20 minutes
Cook Time:
375 minutes
Total Time:
395 minutes
Hearty slow cooker chicken and mushroom stew, perfect for a cozy dinner.
Ingredients:
  • 0.5 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
Instructions:
  • Combine flour, basil, thyme, sage, and black pepper in a large resealable bag. Add chicken, seal the bag, and shake until the chicken is evenly coated.
  • In a large skillet over medium heat, sauté onions and bell peppers in olive oil until slightly tender, about 5-10 minutes. Add chorizo sausage and garlic, cook until sausage is cooked through, about 5 minutes. Transfer to a slow cooker and layer with mushrooms.
  • Sauté the coated chicken in the skillet, adding more oil if necessary, until golden brown, about 5 to 10 minutes. Then, transfer the chicken to the slow cooker.
  • Deglaze the skillet with chicken stock, scraping up the flavorful browned bits with a wooden spoon, then transfer all contents to the slow cooker.
  • Combine cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl, then transfer the mixture to a slow cooker.
  • Cook on High for 2 hours, then switch to Low and cook for an additional 4 hours.

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