Directions:
- 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.
- 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.
- Cover, and cook on Low for 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.57 Kcal (417 kJ) | ||
| Calories from fat | 57.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.38g | 10% | |
|---|---|---|---|
| Cholesterol | 13.81mg | 5% | |
| Sodium | 224.34mg | 9% | |
| Potassium | 19.97mg | 0% | |
| Total Carbs | 7.97g | 3% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 3.21g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 4.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 184.75 Kcal (774 kJ) | ||
| Calories from fat | 106.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.84g | 10% | |
|---|---|---|---|
| Cholesterol | 25.62mg | 5% | |
| Sodium | 416.24mg | 9% | |
| Potassium | 37.05mg | 0% | |
| Total Carbs | 14.78g | 3% | |
| Sugars | 1.38g | 3% | |
| Dietary Fiber | 1.34g | 3% | |
| Protein | 5.95g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 7.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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