Slow Cooker Chicken and Mushroom Stew recipe
All Recipes Soups, Stews and Chili Recipes Stews Chicken
Ingredients
- ½ 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
Nutrition Info
- 553.8 caloriescarbohydrate: 23.7 gcholesterol: 115.1 mgfat: 37.3 gfiber: 2.4 gprotein: 31 gsaturatedFat: 14 gservingSize: -sodium: 1577.1 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Chicken and Mushroom Stew
Directions
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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.