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."

Ingredients

8 h 25 m {{adjustedServings}} servings 528 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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.
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Reviews

150
  1. 174 Ratings

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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...