With layers of flavor, this delectable chicken and mushroom stew is adaptable, simple to prepare, and has a wonderful comfort food richness with a little zing! This dish doesn’t have any salt added. We’ve found that the soups and chicken stock are sufficient, and adding more can be excessive. When serving, you can always add more to your taste. Although baked or mashed potatoes also work well, we prefer it on brown rice or noodles.
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 2 g |
| Protein | 31 g |
| Saturated Fat | 14 g |
| Sodium | 1577 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I used the chicken breast meat instead of legs.
Pretty good, but the chorizo left a layer of oil on the top of the soup that made it pretty unappealing. I didn’t think it was bland like other reviewers had mentioned, but I’m not sure if I’m jumping at the opportunity to make it again.
A great base recipe that invites adjustments and substitutions. A few issues: 1. prep time is a solid two hours. 2. Does not scale down well (5/8 of a can of soup?). 3. Herbs are overpowered by the cayanne. 4. Yields too much gravy.
There is a lot going on with this but it turned out really good. I made one change from the start. Good Spanish chorizo is hard to find in my area so I chose smoked sausage instead. It worked well and complimented the cajun seasoning. It was greasy as others mentioned so in the future I would leave out the oil altogether and just use the grease that the sausage rendered. The other change I made is that I ended up tripling the broth. I know it is supposed to be a stew but as my user indicates, I like soup. The one mega complaint I had was that it was SO salty. I used no salt broth so that wasn’t it. I really think you need to buy the reduced sodium cream of soups. Overall this was a great recipe, full of flavor, and one I will make again with minor tweaks.
Good stew! Only substitution I used was using Chicken Breasts and low sodium cream of chicken soup. Good flavor and will make again!
My husband absolutely loves this! I make a big pot and freeze a bunch for later
so yummy!
I’ve made this recipe about a dozen times. It’s an immense hit with everyone. Only change I made was a reduction of the cayenne pepper to 1/4 tsp. Make sure to use fresh chorizo sausage not the precooked, dry version. Fantastic stew/soup Pierre Canada
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 a little. I also substituted nonfat Greek yogurt in place of the sour cream to lighten it up a little without affecting the flavor.
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 had to throw this out.
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 soups, half the cayenne (hubby doesn’t like spicy), another half tsp on the spices and low fat sour cream. it made 2 dinners and 2 lunches for us. It was delicious!! The chicken melted in our mouths. I will definitely do this again!
I used the mild Chorizo sausage to tone down the heat and it was still quite spicy. My husband loved it!
Loved the flavors, easy to make … will try it again
When finished, it had an inch of grease on top, was colorless and flavorless. I cannot recommend at all.
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 result is very much stew and very meaty and rich. The chicken falls off the bones at that point. It is easy to fish out the extra bones and pieces of skin while in the pot and before serving. We had it with medium shell pasta noodles. And yes, it is just as good the next day.
EXCELLENT!!! Served it with garlic sautéed spinach from this site. And no cayenne added as I figured I had enough spice already.
I was disappointed because I was expecting chicken stew. Too spicy and missing something.
Wow, perfectly spiced heat. Love this over rice. Leftovers reheated the next day were even better. Recommend without hesitation and no modification.
Absolutely delicious and with the right amount of spice. My husband couldn’t say enough good things about it.
Much, much spicier than I was expecting, but otherwise great. Next time I make, I will halve the Cajun and cayenne.
Topped with homemade croutons and used baby portabellos. Turned out spectacular!