Slow Cooker Chicken And Mushroom Stew - cooking recipe

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

Preparation

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.