Slow Cooker Tipsy Chicken

Slow Cooker Tipsy Chicken


"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

Serving size has been adjusted!

Original recipe yields 4 servings



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

On Sale

What's on sale near you.


  • 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.
Tips & Tricks
Slow Cooker Cilantro Lime Chicken

Tender shredded chicken makes a 5-star filling for tacos and enchiladas.

Slow Cooker BBQ Chicken

Shredded slow-simmered chicken in a tangy homemade BBQ sauce.

Rate recipe

Your rating


Reviews 149

  1. 173 Ratings


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.


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.


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.