Slow Cooker Chicken and Mushroom Stew

Ingredients

• 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

Directions

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.