Yield: 6 servings
|6 mediums||Chicken breasts|
|10½ ounce||Cream of mushroom soup|
|Salt and Pepper|
|4 ounces||Sliced mushrooms, dralned|
|½ cup||Dry white wine, vermouth (optional)|
|1 cup||Dairy sour cream mlxed with 1/4 cup flour|
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT.
Mix white wine, soup, and mushrooms until well combined.
Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2½ to 3 ½ hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. From Rival Crock-Pot cookbook, date unknown