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Recipe: 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.

Slow Cooker Tipsy Chicken Ingredients

  • 1 tablespoon butter

  • 8 skinless chicken thighs

  • 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

  • 1? cups Chablis wine

  • 1 tablespoon all-purpose flour

How to Make Slow Cooker Tipsy Chicken

  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.

Slow Cooker Tipsy Chicken Nutritions

  • Calories: 527.5 calories

  • Carbohydrate: 15.1 g

  • Cholesterol: 206.9 mg

  • Fat: 23.8 g

  • Fiber: 1.5 g

  • Protein: 49.9 g

  • SaturatedFat: 6.6 g

  • ServingSize:

  • Sodium: 2308.3 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Slow Cooker Tipsy Chicken Reviews

  • 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, dont change a thingI must respond to KRCOOKs nasty review .. first if you are not a fan of canned soup recipes - DONT TRY THEM. Second, ok so it doesnt 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.

  • 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 wonderful sauce. Will definitely make this again

  • 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 thighs but left the bones in - less fat, more flavor. I also used 12 thighs instead of eight (I had a "bonus buy" package) and it worked great - I would do it that way again as it yeilded lots of leftovers and there was plenty of saucy stuff to go around. I also used fewer olives than recommended and none of the olive brine from the jar. I will definitely be making this one over and over again

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

  • 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 soup in half, and still had lots of sauce. A good family meal.

  • This is one of the best crockpot recipes Ive 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 Grigio and cooked on low for about 9 hours. Served over brown rice. It really WAS better the next day, though

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

  • We liked it. Not a favorite but would definately make it again.

  • Added 1 drained can of quartered artichoke hearts. Added about 5 tsp of capers Chopped up about 5 or 6 mushrooms. Used Chardonnay & Chicken quarters, skinned.

  • Very good I have seen 4 stars + that couldnt touch this. I used black olives, added thyme and used chick broth because I didnt have wine and omited the flour.. I also used thighs as called for- this keeps the meat moist and palateable. i will be sharing this with my friends who have small kids work etc. I am very picky and thought it pretty darn good.

  • We enjoyed this quite a bit. I added lots of herbs and spices however as I found it a bit bland. The olives are a nice touch. Also a bit runny but hey thats why we made rice with it.

  • This is a great recipe I make it with 4 thighs so halve the recipe. I use one can of soup and vary the kind each time. Sometimes I add a little gravy to the soup. I experiment with different seasonings. I eat one thigh the day I make it and freeze the other three portions for the future. I serve with rice, noodles or potato. You cant go wrong with this.

  • What an easy dinner. Im just beginning slow-cooking. This is a winner

  • Ive made this over and over. Its one of my favorites. It is even company-worthy.

  • Very tasty. Simple and delicious.

  • There is no cream of celery soup where I live, I think Im gonna use chopped celery, and just 1 can of cream of mushrooms. Thanks for the recipe Foxworth I love cream of mushroom soup.

  • This is so much simpler then it sounds, and really quick. I dont see the wine being very important. We made chicken salad type sandwiches with the leftovers that were great. Maybe go with fried rice..great unique recipe...thanks so much

  • Of the 5 adults at the table, 2 rated it a 5+, 2 a 5, and 1 a 2 (but that was DH who doesnt like food cooked in a crock pot). I had 13 skinless, boneless chicken thighs and there was no need to increase the sauce ingredients. After browning the chicken (this really didnt seem needed), I used the wine to deglaze the pan. I also mixed everything else (used canned mushrooms, drained the olives, no salt) in the pan and poured it over the chicken. The chicken was melt-in-your-mouth tender. The only comment was that it could be a bit spicier. Next time, Ill add more black pepper or cayenne.

  • I just tried this recipe today and it was ok. It was very easy to make, (first time using a crock pot). I used chk breast and 1/2 the cooking time, last hour on high. The chk was very bland in flavor. The sauce had a smell I didnt care for, but cut up the chk and served over brown rice was ok. Will not make again

  • Excellent I changed it some according to the reviews. I didnt use the butter, only used one can of soup, used a little less wine (and it was red), added artichoke hearts and carrots. Awesome Served with noodles since that was faster to cook - just threw them into the crockpot the last 15 minutes or so.

  • I was really disappointed with this recipe. It had no taste and the sauce was really watery. I will not be making this again.

  • Very good recipe...Thanks

  • Easy and good - I would do a few things different next time... I would double the mushrooms and 1/2 the olives. I am also glad that I read the reviews so as not to include the brine. I am also not 100% sure if it is the fault of the recipe, or my attempts at adding to work for 10 breast cutlets, but the sauce was much thinner than I was expecting. All in all a very nice and quick meal. I served it over white rice with grilled asparagus.

  • I made this with 4 boneless skinless chicken breasts, so I only put half of the rest of the ingredients. We all LOVED it. I would take the time to thicken the gravy a bit more, because it was thinner than I would have liked, but the flavor was awesome. I loved the olives in there, it was a nice change. Definitely will be making it again.

  • I was a little worried about this recipe because of all the olives, but other than using chicken breasts instead of thighs, I followed the recipe, and it turned out fantastic. Next time will add extra chicken because it makes a ton of very tasty sauce. This one is a keeper

  • So easy

  • What a GREAT find Heres my changes: 4 chicken leg quarters skinned & seasoned with Tonys browned in Canola oil; 5 oz halved green olives; 6 oz halved black olives; 1 small yellow onion; gewurztraminer white wine. Cooked it on high in my slow cooker and it was done in 3 hours. Served over brown rice. Yummy

  • I just threw everything into the crock pot. I did not do it in the saucepan first, and I did not cook the chicken ahead of time. It wasnt needed, and it turned out great

  • Easy recipe, but not what I expected. Not quite sure what I expected but this wasnt it. I think I thought it would be creamer, it was soupy. I might make it again, but not often.

  • I made this last night..- or a version of it b/c I didnt quite have all the ingredients on hand - and it still came out really good. I cant wait to try it again when I have all the "proper" ingredients

  • The first time I made this, I used black olives instead of green and also canned mushrooms instead of fresh. It was pretty good. Yesterday, I made it with the ingredients listed (except I used Sauvignon Blanc rather than Chablis). I combined my soups, wine, and flour before pouring over the chicken, olives, and mushrooms. It was delicious Well defintely have this again

  • I love this recipies

  • My kids didnt eat this, but my husband loved it. He said its the best thing Ive made in a long time. It was great with rice. Very easy.

  • Kind of strange tasting. It wasnt bad but I dont if well make it again. Just tasted weird. Probably wont do it....

  • Wonderful, easy and delicious My husband and I loved it and we will definitely make it again. I made some changes, but only because I was trying to fit the recipe to what I already had in the pantry. I used chicken breast, a 2nd cream of mushroom instead of cream of celery, added some garlic, onion, parsley, oregano, and a pinch of basil, substituted Pinot Grigio, and served it over angel hair. I left out the olives, but only because we didnt have any.

  • A little less wine perhaps?

  • Although the sauce did taste good, it was completely bland. I doubled the mushrooms and added in almost a whole, fresh garlic bulb, but it still tasted like there wasnt any flavor to either the chicken or sauce. We ate this over mashed potatoes, which made it act like chicken gravy. I might make this again, but it deffinately needs more seasonings.

  • YUM This was fantastic Wouldnt dare change a thing. Thanks Foxworth

  • This did not turn out well. I made it with boneless breasts instead of thighs, maybe thats what was wrong. I really expected some flavor with the wine and olives, but this was really not to our taste.

  • This was the first dish I cooked with my new slow cooker. I used 1.25 lbs of chicken tenderloins, 2 cans of mushroom soup, and pinot grigio instead of chablis. I was amazed by how tender the chicken was (Because I was using white meat, I only cooked for about 4-5 hours, and did not saute first.) The flavors were very nice together. Will definitely make again.

  • An excellent recipe. I made a couple of changes, since I did not have all the ingredients on hand. I used Cream of Mushroom and Cheddar Cheeese soups. They made a delicious sauce for the chicken, and during the last hour I added 2 cups of broccoli to make it a complete meal, and served over pasta. I also used Kamalata olives, which added to the flavor. Definitely a keeper recipe.

  • This recipe turned out better than I thought it would, we really liked it. I used cooking wine because thats all I had and it turned out great. Next time thought I think Ill put in more mushrooms and maybe leave some of them whole.

  • I really loved this recipe. I used chicken breasts and did not brown them first, but it didnt seem to matter. It was really easy and turned out great. I gave it a 4 because it was a little salty. I served it over brown rice and my family really enjoyed it.

  • Taste is all well and good, but no human should be eating 45% of their daily sodium intake in one helping.I cant make it again because of that.

  • THis was very good and even my kids loved it. I made a ew changes though I used boneless/skinless chicken breasts and skipped the browning stage and just put the raw chicken straight into the crockpot. Also, I used 98% fat free cream soups and added 2 cloves of minced garlic. I served this over brown rice and it was a good healthy meal

  • Very good and easy. I added one can of artichoke hearts in the last hour, I think that gave it more texture, the left overs were even better

  • Awesome I used chicken breasts instead of thighs and 98% fat free soups. I dont like green olives; so, I substituted black olives for the green. Just delicious Thanks for sharing

  • Yum yum yum i have made this recipe 5 times now. i use pork tenderloin (chicken makes my husband sick) this turns out great everytime. I had 8 people over this weekend and made this and everyone wanted to take home left overs. I have to admit that my husband does spice this recipe up a bit with a bunch of stuff from the cabinet. but we love this recipe thanks

  • For such a simple, quick main course this sure is eligant What a nice surprise. I was so curious about these ingredients together. Im anxious to show it off. I followed to the letter and felt it is perfect as is. I served with rice and will again. My husband suggested noodles and I agree it would work well.

  • Easy and delicious The meat just falls off the bones and the aroma is heavenly

  • Wow absolutely delicious. This recipe could not be easier, and the result is spectacular. I used the chardonnay instead of chablis, and black olives instead of green. Next time i plan to use a ton of mushrooms. A recipe like this really demands as many mushrooms as you can fit. Cant wait to make this again

  • I love olives, so I loved this recipe, but my husband is not so big a fan. I only used about half of the olives called for, and the flavor still came through very strongly. Such an easy recipe though, and delicious served over white rice.

  • We thought this dish was great over white rice. As I tasted it while cooking I was beginning to be very dissappointed, but as the meal was complete and put over white rice It was very very good - Not a weekly meal, but very good for something different for chicken

  • A great base to improvise with i used this recipe as a base for what was lying around the house. subbed cream of chicken for the soups and capers for the olives. also used a dutch oven for 2 hours (crock on fritz). this came out utterly delightful and tender. i sauteed 9-grain rice in the butter and fat drippings from the chicken before cooking it right in the pan.

  • Wasnt sure what to think when I saw pimento stuffed green olives in a chicken recipe but I was intruiged so to give it a fair shake I made it exactly as written the first time and we loved it. Ive made it regularly ever since with very few changes. I like to brown the chicken a little longer than called for just to enhance presentation and keep it from falling apart too easily (it becomes very tender). I add garlic and other herbs during browning, whatever strikes my fancy. Ive used several cuts of chicken but bone in thighs seem to be the best as the recipe calls for. and sometimes Ill throw a half a jar of capers in just for variety. Even though its just my son and myself in the house I make the full amount and the leftovers make great luches at work. Thanks for a real original

  • Very easy and my boyfriend loved it - said to put it in the "keeper" file. I added a chopped onion and used chicken breasts and it turned out perfectly Great winter dinner

  • This was an awesome recipe, my whole family loved it - even the kids I skipped the browning stage and just threw everything in the slow cooker and then served it over pasta. The flavor was REALLY great, however next time i will try adding more to it (artichoke hearts, maybe..) Dont be turned off by the end appearance, it does look a little upappealing but the taste makes up for it big time - Enjoy :)

  • This is a winner. I browned the chicken thighs and then deglazed the pan with one onion and some of the wine (I used Pinot Gris). Then added it on top of the chicken in the crock pot. I only had one can of the soup and that was fine. Probably would have been thicker with two cans but it still tasted great. Served it over brown rice and it was a hit. Thanks for the great recipe

  • Great recipe I was trying this out on my husband, when surprise guests came (my mother in law and sister in law). They loved it There was alot of oil on the top--I spooned alot of it off, and mixed everything together before serving.

  • I posted a review a few years ago and gave this recipe 5 stars. I just made it again for the first time in a while and it still gets 5 stars It is the best recipe I have found on allrecipes ever My sauce never turns out too thin. I live at almost 8000 feet so liquid absorbs faster here. Again, this recipe rocks

  • Loved this recipe Im not an olive fan so I substituted a whole head of roasted garlic instead. I also used canned mushrooms and made sure to add a couple of dashes of red pepper, turned out great.

  • Good flavor when I added red pepper flakes and fresh thyme but chicken became mushy. Do not think I will make again. OK but not memorable.

  • Love, love, love this chicken It turned out so tender & flavorful My hubby wont touch olives, so I substituted a drained can of quartered artichoke hearts in water & loved the result. Definitely worth making for company. Served over a bag of frozen/steamer rice. Delicious Ive already shared the recipe with 2 friends who also made it & they loved it too Thanks

  • This was soooo good I didnt have time to brown the chicken before work, so I just put the chicken in the crock pot. Then I melted the butter, added chopped onion, soups. 2 small chunks of cream cheese, and only 3/4 cup of wine. I let it all heat up just a bit on low to mix together, then poured it over chicken and cooked on high for 4 hrs and at lunch time I turned it down to low for 4 more hours. Voila

  • Prepared the recipe as directed- simple and very tasty sauce. Next time I would omit the olives and add carrots for a little color. Will make this one again

  • I didnt put any green olives. Also I used reduced fat cream of mushroom and cream of onion soup. I also used chicken breast. They came out pretty good. My 15 year daughter even liked it. I dont think she even knew I put the white wine in it....

  • Great recipe. I adjusted the cooking time to high for 4 hours. Chicken was moist. Next time, I would either use 1/3 of the amount of green olives or not include them at all. I might double the amount of flour next time. All in all I will definitely make this recipe again. I think next time I will double the amount of mushrooms and I will try adding some onions.

  • This recipe was okay. I didnt like the gravy part of it. And my husband didnt like the chicken being so dry. Overall it was just okay.

  • Best slow cooker recipe we have made...and we have made a lot Delicious. We used chardonnay instead of chablis only because its what we had. Thats the only change. Thanks for a very tasty, gourmet tasting meal

  • OMG this was fabulous we loved it so much. very easy to make I followed just about everything except I only used the C. of Mushroom soup and replaced sparkling apple juice for the wine (only b/c I didnt have them in the house) I added some celery salt since I did not have the soup. Wow, the family loved it. My fiancee said he wasnt so sure when i set it on the table, but one bite and he devoured it. I served it with thin speg. noodles and broc. all tossed together with the sauce and the chicken on top. very good and different recipe, will make it a monthly meal for sure. Next time I will try it with the exact ingredients, i am sure it will be even better then. 5+++ stars

  • Probably the most delicious meal Ive ever cooked This was so yummy and easy. Ill be making this for years to come :). Thanks for the recipe

  • I served this over angel hair pasta. I felt like I was eating at a fine french restaurant. It is wonderful And soooo easy.

  • Very easy. It was ok.

  • This was a great, easy recipe. It was very easy to put together before I left for work. My whole family loved it. There was plenty for left-over and they didnt last long

  • Yummy The chicken was so tender...no need for a knife. My kids - ages 6, 4 & 2 - ate it up without any complaints. My husband liked it too. Served over noodles. Will definitely make this again.

  • I wasnt crazy about this, although my husband said a 4. If I make this again, I think I will add some of the other reviewers changes (garlic, onion, etc). The chicken (we used breasts) did turn out extremely tender, which we were all pleased with.

  • My husband calls this "strangely delicious" It is very unique. We love green olives at our house, but if you dont, this is probably not a recipe for you...We also used boneless, skinless chicken breast in lieu of the thighs. Also, the ingredients are very simple, and we happen to have them on hand on a daily basis. Well make this a lot

  • It was really good. More of a comfort food...like chicken soup. Biggest concern I have of this meal is the sodium level.

  • I love this recipe I use tenderloins instead of thighs and it turns out great

  • Chicken was SO tender It wasnt very "tipsy" so Ill use more wine next time, and I didnt add the olives because that sounded a bit off. But this was a great and easy meal to make, leave and then come home to at the end of a long day

  • The recipe you typed in was just fantastic for our family. We did put it over rice because it was so soupy. Next time we will put it over mashed potatoes and see which one is better. Thank you for this recipe.

  • Did not have any flavor.

  • Super easy, super tasty and made great left overs. Probably not the most sophisticated or healthy recipe Ive got in my arsenal, but definitely a keeper.

  • Excellent slow cooker recipe. My first slow cooker experience. I played poker, my wife was working and this delicious thing was working in the crock. On the down side just a bit on the salty side, perhaps due to the green olives. Maybe a few less olives next time. Tasty

  • Have made this several times now. My husband suggested egg noodles for the starch. Was a great addition - made it a stroganoff feel. I use boneless/skinless breast meat and it just falls apart at the end when I start stirring everything together. Wonderful

  • Really good. A little heavy on the olives though, but very tasty and a dish Ill make again.

  • My husband and I both thought this was delicious. Nice flavor, tender, nice amount of liquid. Served over noodles.

  • This recipe was great Changed it up a little - I used only 3 oz drained and sliced green olives, pinot grigio, and added a whole yellow onion, diced, and an extra 2 tsp flour to thicken the sauce slightly. It was great, and I served it over brown rice, and one person had it over a wheat roll. Good stuff and well worth it

  • The next time I make this, I will cook it at 350 degrees just till the sauce is warm/hot. While it is a good slow cook recipe, I would have preferred it immediately after putting it together and warming it.

  • Didnt like the flavor. I love green olives, but not in this recipe. The sauce was really thin.

  • Loved the recipe Great flavor that really pops with the green olives. DeLISH.

  • This is the best dish ever I have made it several times and each time it just keeps getting better and better.

  • I loved this recipe The chicken comes out pull apart moist and has a fantastic flavor. Unfortunately my husband was not a big fan. He didnt like the olive flavor. Too bad for him I will make again and enjoy the leftovers

  • This was soooooo good A little thin, but we just thickened it with more flour and poured it over rice. Definately a hit

  • I really liked this recipe and so did my whole family. I had some concern about using the whole jar of green olives after reading all the reviews, but, I decided to try it exactly as written and then tweak it later as needed. I didnt find the olives/olive brine overpowering in the recipe, actually I thought it was unique -- that may just be a personal preference thing. One thing I think thats worth noting and it has been said before in the reviews is the abundance of left over gravy. Next time I will reduce the by half.

  • This dish is delicious Used Pinot Grigio because could not find Chardoney and reduced the amount used by 1/4 cup and it still had a little too much wine taste, but it smelled wonderful and tasted great. Next time will reduce the amount of wine even more, but my daughter has already requested this one again

  • The only thing I changed for this recipe was that I used chicken breasts instead of thighs. It wasnt good at all. Even the smell of it was gross. The only thing that was semi-decent was the chicken was very tender from being in the slow cooker. I will never make this again.

Source: Slow Cooker Tipsy Chicken

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