Slow Cooker Chicken and Mushroom Stew

Slow Cooker Chicken and Mushroom Stew

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Al G 0

"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
Serving size has been adjusted!

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

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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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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



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.

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