Reviewed: May 16, 2007

This is a winner. I browned the chicken thighs and then deglazed the pan with one onion and some of the wine (I used Pinot Gris). Then added it on top of the chicken in the crock pot. I only had one can of the soup and that was fine. Probably would have been thicker with two cans but it still tasted great. Served it over brown rice and it was a hit. Thanks for the great recipe!

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OHCRIPE

Cooking Level: Intermediate

Home Town: Issaquah, Washington, USA

Living In: North Bend, Washington, USA

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Reviewed: Feb. 16, 2007

very very tender. We used bone in wings and served it over pasta. We added only half of the olives since most of our family aren't olive freaks. This was a parent and kid pleaser too!!

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TRAILINDAWG

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Reviewed: Jan. 20, 2007

I love this recipe although I've made some changes (as you tend to do). I cook this on the stove instead of a crock pot. I rinsed the Olives and added onions,celery,and Green Pepper as well as cajun seasonings. Also, we are trying very hard to watch our sodium intake so I made the Cream of Mushroom soup off of this site instead of using a can. It was very good, but a bit more bland because of the lower amount of salt. I think as written this reciepe is wonderful, with the changes we made based on our own personal taste it was fabulous. Thanks so much for Sharing. Also used cut up breast instead of thighs

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DAWN

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Reviewed: Dec. 4, 2006

Didn't like the flavor. I love green olives, but not in this recipe. The sauce was really thin.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2006

This recipe was quick, simple & uses everyday ingrediates you can find in your pantry. The sauce came out so tasty that I kept sampling the sauce becuase it came out so flaverful!

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Fatima

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Reviewed: Nov. 16, 2006

Next time I'll halve the olives & put them in a cheesecloth bag so only the flavor is infused. They were a bit much so we picked around them but the flavor was excellent. I would think you could use some of the brine as a substitute for the olives.

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Andrea Duncan

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Reviewed: Oct. 30, 2006

We didn't care for the consistency of the chicken nor the olive/ wine flavor.

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Katey Magill

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Reviewed: Oct. 18, 2006

Although I didn't have the mushrooms, this was quite tasty. I loved the smell of my house when I walked in after it cooked all day. My 9 year old had two helpings! That always makes for a recipe we'll do over and over!

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JOSEY412

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2006

I modified the recipe by using Chardonnay and black olives instead of green. I also added green pepper, onion, and garlic and it turned out great! We will definitely make this one again.

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KAJASEDAI

Cooking Level: Intermediate

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Reviewed: Aug. 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 Grigio and cooked on low for about 9 hours. Served over brown rice. It really WAS better the next day, though!

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GYPSYDOODLEBUG

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Reviewed: Jul. 15, 2006

THis was very good and even my kids loved it. I made a ew changes though I used boneless/skinless chicken breasts and skipped the browning stage and just put the raw chicken straight into the crockpot. Also, I used 98% fat free cream soups and added 2 cloves of minced garlic. I served this over brown rice and it was a good healthy meal!

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KARAKING

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Reviewed: Apr. 17, 2006

The family liked this one! I didn't have enough green olives, so I had to use capers...still tasted good. Even better the second night. We'll make this one again.

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CKEH

Living In: Tai Po, New Territories, Hong Kong

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Reviewed: Apr. 2, 2006

This was easy and very delicious!!! My two toddlers even loved it!! The only thing I changed was using cream of chicken & herb soup (instead of cream of celery) and black olives (instead of green) since I didn't have what the recipe called for. Yum!!

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LERETH

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Reviewed: Mar. 15, 2006

Easy and delicious! The meat just falls off the bones and the aroma is heavenly!

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Ruby's Mommy

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Søborg, Hovedstaden, Denmark

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Reviewed: Mar. 4, 2006

My boyfriend really liked this, I thought it was ok. It has sort of a weird taste to it, but overall it was good. I'd make it again. overall - a good, easy slow cooker recipe.

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Clkrause

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2006

Kind of strange tasting. It wasn't bad but I don't if we'll make it again. Just tasted weird. Probably won't do it....

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 8, 2006

This was magnificent! (as my nanny said) I am not a fan opf chicken but I love skinless, boneless thighs and this was the best recipe for them since chicken cacciatore!! Only thing I did outside of the recipe is sauteed an onion and green bell pepper then added it to the crock pot- my whole family Loved and could not stop eating it!! I served it over fettuccine noodles... thanks for this super recipe- will be making this lots more!

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GINAFNV

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 6, 2005

This was a very good recipe and had a different taste than the usual 'cream of' soup recipes. I will definitely make again. I did make a few changes, based on what I had on hand. I used chicken leg quarters. I used Pinot Grigio wine. I used cream of mushroom w/roasted garlic and cream of chicken w/herbs soups. I had salad olives - so I used about 3 oz of those (and rinsed them lightly). I did not brown the chicken, but instead made a roux of the flour and butter, then added the wine, soup and olives to stir and make the sauce. Then I spooned it over the chicken and mushrooms in the crock. The only thing I would do differently in the future would be to skin the chicken. Perhaps it was because I substituted the leg quarters, but I don't imagine the thighs would be much less fatty. There was quite a bit of fat floating on top when I got home! But it skimmed off easily, no problem.

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Julie

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Reviewed: Oct. 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 soup in half, and still had lots of sauce. A good family meal.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 20, 2005

My husband calls this "strangely delicious"! It is very unique. We love green olives at our house, but if you don't, this is probably not a recipe for you...We also used boneless, skinless chicken breast in lieu of the thighs. Also, the ingredients are very simple, and we happen to have them on hand on a daily basis. We'll make this a lot!

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Chilemonkey

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Slow Cooker Tipsy Chicken

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