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Slow Cooker Tipsy Chicken
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|1 Tbsp. butter|
|8 chicken thighs|
|to taste salt and pepper|
|1 10.75 oz. can condensed cream of celery soup|
|1 10.75 oz. can condensed cream of mushroom soup|
|1 5 oz. jar pimento-stuffed green olives|
|1 8 oz. package fresh mushrooms, sliced|
|1 cups Chablis wine|
|1 Tbsp. 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.
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