Slow Cooker Chicken and Mushroom Stew

4.2
(27)

This delicious chicken and mushroom stew is easy to make, flexible, and with layers of flavor it has a real comfort food richness but with a little zing! We do not add salt to this dish. We find it gets enough from the chicken stock and the soups and adding extra can overdo it. It can always be added to taste when you serve. We like it on brown rice or noodles but baked or mashed potato works well too.

Slow Cooker Chicken and Mushroom Stew
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Prep Time:
20 mins
Cook Time:
6 hrs 15 mins
Total Time:
6 hrs 35 mins
Servings:
6
Yield:
6 servings

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

Directions

  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.

Nutrition Facts (per serving)

554 Calories
37g Fat
24g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 554
% Daily Value *
Total Fat 37g 48%
Saturated Fat 14g 70%
Cholesterol 115mg 38%
Sodium 1577mg 69%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Total Sugars 4g
Protein 31g
Vitamin C 26mg 130%
Calcium 104mg 8%
Iron 4mg 20%
Potassium 684mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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