Slow Cooker Tipsy Chicken

Slow Cooker Tipsy Chicken

150
FOXWORTH 6

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

8 h 25 m servings 528 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 207 mg
  • 69%
  • Sodium:
  • 2308 mg
  • 92%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Cover, and cook on Low for 8 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

150
  1. 174 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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...

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...

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 ...

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...

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...

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...

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...

I added chopped celery and onion and used cream of mushroom instead of any celery. It was wonderful. Will make again!!

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...

Great, unique flavor. Remember to drain the olive juice before adding as they have a strong flavor.