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Slow Cooker Chicken and Mushroom Stew

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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6 h 35 m servings 554 cals
Original recipe yields 6 servings


  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1577 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


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

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Read all reviews 12
  1. 15 Ratings

Most helpful positive review

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

Most helpful critical review

When finished, it had an inch of grease on top, was colorless and flavorless. I cannot recommend at all.

Most helpful
Most positive
Least positive

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...

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!

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!

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.

EXCELLENT!!! Served it with garlic sautéed spinach from this site. And no cayenne added as I figured I had enough spice already.