Slow Cooker Chicken And Mushroom Stew

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 35 mins


• 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.