Yield: 6 servings
Measure | Ingredient |
---|---|
6 mediums | Chicken breasts |
10½ ounce | Cream of mushroom soup |
\N \N | Salt and Pepper |
\N \N | Paprika |
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