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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

528 calories; 23.8 g total fat; 207 mg cholesterol; 2308 mg sodium. 15.1 g carbohydrates; 49.9 g protein; Full Nutrition

Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2005
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 sauce picked up a nice not too strong taste from the olives. I considered next time removing the chicken and thickening the sauce (was thinner than I anticipated) but hubby said no don't change a thing! I must respond to KRCOOK's nasty review.. first if you are not a fan of canned soup recipes - DON'T TRY THEM. Second ok so it doesn't serve up like a meal in a gourmet restaurant but we are home cooks here generously sharing our family tried and true recipes - not executive chefs. Read More
(156)

Most helpful critical review

Rating: 1 stars
02/18/2004
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. However I decided to give it a try it sounded so exotic I guess due to the mention of the combination of mushrooms; olives; et cetera. After slow cooking this mixture for 8 hours I can honestly say that I have never been so displeased with a recipe in my lifetime. I was not able to serve it as a main dish not only due to the lack of palatable qualities but due to the fact that it absolutely had no presentation qualities. After spending a lot of money to make this dinner I was at least able to salvage some parts of it by taking the contents adding some shredded cheese and creating quesadillas. It is with heartfelt disappointment that I submit this review. Read More
(69)
185 Ratings
  • 5 star values: 97
  • 4 star values: 48
  • 3 star values: 18
  • 2 star values: 12
  • 1 star values: 10
Rating: 5 stars
01/29/2005
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 sauce picked up a nice not too strong taste from the olives. I considered next time removing the chicken and thickening the sauce (was thinner than I anticipated) but hubby said no don't change a thing! I must respond to KRCOOK's nasty review.. first if you are not a fan of canned soup recipes - DON'T TRY THEM. Second ok so it doesn't serve up like a meal in a gourmet restaurant but we are home cooks here generously sharing our family tried and true recipes - not executive chefs. Read More
(156)
Rating: 5 stars
01/29/2005
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 sauce picked up a nice not too strong taste from the olives. I considered next time removing the chicken and thickening the sauce (was thinner than I anticipated) but hubby said no don't change a thing! I must respond to KRCOOK's nasty review.. first if you are not a fan of canned soup recipes - DON'T TRY THEM. Second ok so it doesn't serve up like a meal in a gourmet restaurant but we are home cooks here generously sharing our family tried and true recipes - not executive chefs. Read More
(156)
Rating: 5 stars
09/27/2003
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 easy to assemble recipe and most definitly a keeper! Impressive dish for company. Read More
(81)
Advertisement
Rating: 1 stars
02/17/2004
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. However I decided to give it a try it sounded so exotic I guess due to the mention of the combination of mushrooms; olives; et cetera. After slow cooking this mixture for 8 hours I can honestly say that I have never been so displeased with a recipe in my lifetime. I was not able to serve it as a main dish not only due to the lack of palatable qualities but due to the fact that it absolutely had no presentation qualities. After spending a lot of money to make this dinner I was at least able to salvage some parts of it by taking the contents adding some shredded cheese and creating quesadillas. It is with heartfelt disappointment that I submit this review. Read More
(69)
Rating: 5 stars
08/30/2003
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 wonderful sauce. Will definitely make this again! Read More
(42)
Rating: 5 stars
06/23/2003
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 thighs but left the bones in - less fat more flavor. I also used 12 thighs instead of eight (I had a "bonus buy" package) and it worked great - I would do it that way again as it yeilded lots of leftovers and there was plenty of saucy stuff to go around. I also used fewer olives than recommended and none of the olive brine from the jar. I will definitely be making this one over and over again! Read More
(33)
Advertisement
Rating: 5 stars
06/23/2003
I added chopped celery and onion and used cream of mushroom instead of any celery. It was wonderful. Will make again!! Read More
(33)
Rating: 4 stars
10/01/2005
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 soup in half and still had lots of sauce. A good family meal. Read More
(32)
Rating: 5 stars
08/03/2006
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 Grigio and cooked on low for about 9 hours. Served over brown rice. It really WAS better the next day though! Read More
(29)
Rating: 5 stars
06/23/2003
Great unique flavor. Remember to drain the olive juice before adding as they have a strong flavor. Read More
(24)