Post by April B. on Apr 1, 2004 12:38:37 GMT -6
Slow Cooker Tipsy Chicken
1 tablespoon butter
8 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 1/4 cups Chablis wine
1 tablespoon all-purpose flour
Melt the butter in a large skillet 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. 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. Cover, and cook on Low for
8
hours.
1 tablespoon butter
8 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 1/4 cups Chablis wine
1 tablespoon all-purpose flour
Melt the butter in a large skillet 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. 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. Cover, and cook on Low for
8
hours.
