- 1/2 cup flour
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon pepper
- 5 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 bell pepper, diced
- 1 package smoked sausage, cut into 1/2” pieces
- 3 cloves garlic, crushed
- 1 package fresh mushrooms, sliced
- 1 cup chicken broth
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 cup sour cream
- 2 teaspoons Cajun seasoning
- 1/2 - 1 teaspoon cayenne pepper, to your taste
- Egg noodles or rice for serving
Mix flour, basil, thyme, and pepper in a ziploc bag. Add chicken. Seal bag and shake until chicken is evenly coated.
Heat olive oil and butter in large skillet over medium heat. Cook onion and bell pepper for 10 minutes. Add sausage and garlic. Cook and stir until sausage is lightly browned. Transfer mixture to slow cooker and add mushrooms.
Dump entire contents (including all flour) into skillet you sautéed veggies in. Cook and stir, adding more oil / butter if needed, until chicken is browned, about 5 minutes. Transfer chicken to slow cooker.
Pour chicken stock into same skillet and bring to a boil while scraping browned bits of food from the skillet. Pour all into slow cooker.
Mix soups , sour cream, Cajun seasoning, and 1/2 teaspoon cayenne pepper in a bowl and spoon into slow cooker. Stir all together.
Cook on high for 2 hours, reduce setting to low and cook 4 more hours.
Recipe from my Dad, Doug Madden.