Slow Cooker Chicken Parisienne

SUBMITTED BY: JUDITH PHOTO BY: CHEMNTEACH

"Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles."

PREP TIME	10 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 4 to 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 skinless, boneless chicken breast halves
salt and pepper to taste
paprika to taste
1/2 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 cup sour cream
1/4 cup all-purpose flour

READ REVIEWS (118)

DIRECTIONS

Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
Cover, and cook on Low for 6 to 8 hours.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 4, 2004 by Brooke

Thank you Judith for this wonderful, simple, easy and oh so tasty recipe. My hubby just loved it and my picky eaters loved it as well. We served it over buttered/parsley noodles and it was a winner! The only thing I did different was my chicken breasts were frozen(I forgot to take them out and thaw them) I placed them in the crock frozen and they cooked up just wonderful with no extra time needed to the cooking time.

14 users found this review helpful

Reviewed on Oct. 29, 2003 by bizarrogirl

Pretty good! I took note that other reviewers complained of it having too strong a wine flavor, or being too tangy, and with that in mind, I took the lid off the crockpot for the last half hour and turned it on high. I think this allowed more of the alcohol to evaporate, and the resulting dish was milder than previous tastings during cooking. (It also thickened the sauce nicely.) The chicken was very tender, perfect! I'd add more mushrooms next time.

12 users found this review helpful

Reviewed on Mar. 27, 2003 by GALA62

WOW! This turned out fantastic! My husband is not a huge chicken fan, but all I heard during dinner was Mmmmmmm, this is great! I used frozen chicken breasts, substituted whole fresh mushrooms for the canned, and used white zinfandel wine (all we had in the house). Definitely season the chicken with salt, pepper and paprika, still needed a little salt, but then we like things very well seasoned. I served it over angel hair pasta, with garlic green beans. Try this!

9 users found this review helpful

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