Recipe by Al G
"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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dried rubbed sage
ground black pepper
chicken thighs, quartered
olive oil, or as needed
yellow onion, diced
bell pepper, diced
chorizo sausage, thinly sliced
1 (8 ounce) package
sliced fresh mushrooms
1 (10.75 ounce) can
cream of mushroom soup
1 (10.75 ounce) can
cream of celery soup
The chorizo adds some zing to an otherwise bland dish. Very yummy over brown rice.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken and Mushroom Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 335
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