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.