Ingredients
6
6 servings
- •0.5 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.
Nutritional Facts
Per 6 servings
- Calories: 554
- Carbohydrate: 24g
- Fat: 37g
- Fiber: 2g
- Protein: 31g
- Sugar: 4g
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