6 medium chicken breasts
Salt and Pepper
Paprika
1/2 cup dry white wine, vermouth (optional)
1 10-1/2 oz can condensed cream of mushroom soup
1 4 oz can sliced mushrooms drained (1/2 cup)
1 cup dairy sour cream mixed 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, mixing in sour cream NOW if you will be cooking on low. Pour over chicken breasts in crock-pot. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2-1/2 to 3-1/2 hours with sour cream added during last 30 minutes.) Serve sauce over chicken with rice or noodles. This recipe may be doubled for the 4-1/2 -quart crock-pot.
