Slow Cooker Chicken in Wine

    Slow Cooker Chicken in Wine

    (176)
    6saves
    8hours15min


    175 people made this

    This is a let-it-cook-all-day dish of chicken, wine and olives with wonderful flavour. Serve over hot cooked rice.

    Ingredients
    Serves: 8 

    • 1 tablespoon butter
    • 8 chicken thighs
    • salt and pepper to taste
    • 1 tin condensed cream of celery soup
    • 1 tin condensed cream of mushroom soup
    • 150g pimento-stuffed green olives
    • 200g sliced fresh mushrooms
    • 1 1/4 cups white wine
    • 1 tablespoon plain flour

    Directions
    Preparation:15min  ›  Cook:8hours  ›  Ready in:8hours15min 

    1. Melt the butter in a large frypan over medium-high heat. Season the chicken with salt and pepper and brown for 2 to 3 minutes each side. Place in a slow cooker.
    2. In a saucepan over medium heat, blend the cream of mushroom soup and cream of celery soup. Pour over the chicken in the slow cooker, then add olives, mushrooms, wine and flour.
    3. Cover and cook on Low for 8 hours.
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    Reviews and Ratings
    Global Ratings:
    (176)

    Reviews in English (176)

    by
    145

    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.  -  29 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    78

    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.  -  05 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    68

    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.  -  17 Feb 2004  (Review from Allrecipes USA and Canada)

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