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My review
Slow Cooker Tipsy Chicken
8
FOXWORTH
"Chicken thighs simmered in creamy soups with olives, mushrooms, and white wine. A let-it-cook-all-day dish with wonderful flavor. Serve over hot cooked rice."
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Ingredients
8 h 25 m servings 528Original recipe yields 4 servings (8 chicken thighs)
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- US
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Directions
{{model.addEditText}} Print- Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook until golden brown, about 3 minutes. Place in a slow cooker.
- Reduce the heat to medium. Add the cream of mushroom soup and cream of celery soup to the skillet and heat until creamy. Pour over the chicken in the slow cooker, then stir in the olives, mushrooms, wine, and flour.
- Cover, and cook on Low for 8 hours.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 155182 Ratings
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Most helpful positive review
1/29/2005
Yum! I used bone-in skinless thighs, and cut the soup and wine in half - still made a ton. Served with rice and seasoned green beans. Omitted the olive brine as mentioned by other readers; the s...
Most helpful critical review
2/17/2004
I have always been very leery of concoctions made with canned soup, knowing that if one does not have the ability to create ones own sauce that there must be something wrong with the mix. Howev...
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1/29/2005
Yum! I used bone-in skinless thighs, and cut the soup and wine in half - still made a ton. Served with rice and seasoned green beans. Omitted the olive brine as mentioned by other readers; the s...
3/5/2002
This is an outstanding recipe. Chicken breasts were used,and substituted black olives instead of the green. I omitted the mushrooms and used chardonnay wine instead of the chablis. This is an ...
2/17/2004
I have always been very leery of concoctions made with canned soup, knowing that if one does not have the ability to create ones own sauce that there must be something wrong with the mix. Howev...
3/29/2001
Very good and easy. I would use a 3 oz jar of green olives (drained) rather than the 5 oz. jar to reduce a little of the tartness from the olives. Serve over rice to take advantage of the wond...
6/21/2002
My husband and I both loved this recipe (and I loved having dinner "in the can" in the morning and not having to think about it again!) Here are my modifications: I removed the skin from the thi...
1/8/2002
I added chopped celery and onion and used cream of mushroom instead of any celery. It was wonderful. Will make again!!
10/1/2005
As we are big fans of green olives, this recipe caught my attention. This was good the first night we had it, but on the second night the leftovers were even better! I also cut the amount of so...
8/3/2006
This is one of the best crockpot recipes I've tasted... most of the ingredients are already on-hand. I chopped a medium yellow onion and added about a tbsp. of minced garlic. Also used Pinot Gri...
4/14/2002
Great, unique flavor. Remember to drain the olive juice before adding as they have a strong flavor.