Slow Cooker Tipsy Chicken

Slow Cooker Tipsy Chicken
Special Recipe : Slow Cooker Tipsy Chicken

Summary

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.

Servings 0}

Integrated

  • 1 tablespoon butter
  • 8 eaches skinless chicken thighs
  • 1/2 teaspoon salt and pepper to taste
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (5 ounce) jar pimento-stuffed green olives
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1u20091/4 cups Chablis wine
  • 1 tablespoon all-purpose flour

Directions

  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.

Per Serving:

  • 527.5 calories
  • protein 49.9g 100% DV
  • carbohydrates 15.1g 5% DV
  • fat 23.8g 37% DV
  • cholesterol 206.9mg 69% DV
  • sodium 2308.3mg 92% DV.

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