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Slow Cooker Chicken and Mushroom Stew

Rated as 3.94 out of 5 Stars
3

"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."
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Ingredients

6 h 35 m servings 554
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 554 calories; 37.3 23.7 31 115 1577 Full nutrition

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Reviews

Read all reviews 14
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The chorizo adds some zing to an otherwise bland dish. Very yummy over brown rice.

Most helpful critical review

It took way more than 30 minutes to prep this dish; and it came out with a layer of fat over it and no taste. The only taste it had was spicy - could not taste anything else. Wasted chicken ha...

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The chorizo adds some zing to an otherwise bland dish. Very yummy over brown rice.

We totally loved this recipe and would make it again when I have all the ingredients. I did everything as described with the exception of being out of basil so I substituted rosemary. The resu...

My family liked this recipe. but I don’t like chorizo so I substituted andouille sausage, and instead of cayenne, I used chipotle powder. I also cut the chipotle powder in half to ease the heat...

Loved the flavors, easy to make ... will try it again

Wow, perfectly spiced heat. Love this over rice. Leftovers reheated the next day were even better. Recommend without hesitation and no modification.

Topped with homemade croutons and used baby portabellos. Turned out spectacular!

It took way more than 30 minutes to prep this dish; and it came out with a layer of fat over it and no taste. The only taste it had was spicy - could not taste anything else. Wasted chicken ha...

This is a great base recipe. I used 3 chicken breasts (we raise our own meat) instead of thighs and cut out the sausage. The other tweaks I did were to use 3X as much homemade stock, low sodium ...

I used the mild Chorizo sausage to tone down the heat and it was still quite spicy. My husband loved it!