Ingredients for - Slow Cooker Chicken and Mushroom Stew

1. All-purpose flour ½ cup
2. Dried basil 1 teaspoon
3. Dried thyme 1 teaspoon
4. Dried rubbed sage 1 teaspoon
5. Ground black pepper 1 teaspoon
6. Chicken thighs, quartered 5
7. Olive oil, or as needed 1 tablespoon
8. Yellow onion, diced 1 large
9. Bell pepper, diced 1 large
10. Chorizo sausage, thinly sliced 8 ounces
11. Garlic, crushed 2 cloves
12. Sliced fresh mushrooms 1 (8 ounce) package
13. Chicken stock 1 cup
14. Cream of mushroom soup 1 (10.75 ounce) can
15. Cream of celery soup 1 (10.75 ounce) can
16. Sour cream 1 cup
17. Cajun seasoning 2 teaspoons
18. Cayenne pepper 1 teaspoon

How to cook deliciously - Slow Cooker Chicken and Mushroom Stew

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.

6 . Stage

Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.