Slow Cooker Chicken Parisienne Recipe -
Slow Cooker Chicken Parisienne Recipe
  • READY IN 8+ hrs

Slow Cooker Chicken Parisienne

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    8 hrs

    8 hrs 10 mins


  1. Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
  2. 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.
  3. Cover, and cook on Low for 6 to 8 hours.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2007

This reminded me of a recipe I sometimes prepare on special occasions. I added garlic, 1/4 cup minced onion, 1/4 grated parmesan cheese, some crushed rosemary and doubled the mushrooms. One hour before serving I also added a 14oz can of quarted artichoke hearts. Served over rice, it was delicious.

Most Helpful Critical Review
Dec 30, 2003

We were a little disappointed in this recipe. It was very quick to prepare aside from the normal time in the cooker and the chicken had the perfect consistency, but it had a funny taste. We enjoy dishes with wine in them and creamy sauces, however, this dish had a very sour taste to it. It wasn't a taste of the wine and our sour cream wasn't bad, but the combination in the slow cooker made an almost unbearably sour taste. Our daughter wouldn't even eat it complaining of the acrid taste.

Oct 29, 2003

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.

Mar 27, 2003

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!

Sep 18, 2006

Don't usually like canned soup based recipes, but this was quite good. I did brown the chicken and fresh mushrooms first, then deglazed the pan with the wine/chicken broth (I used broth). Added some onion salt, and season salt & pepper. Used the paprika on top at serving to add color. Also used the mushroom soup w/ roasted garlic. Served with rice & glazed carrots. Whole family enjoyed it.

Feb 04, 2004

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.

Jan 01, 2004

My family raved about this chicken! I substituted chicken broth for the wine, as we do not drink. I served it over egg noodles. The chicken was tender enough to cut with a fork. My kids had seconds and thirds.

Oct 29, 2004

I made this for dinner one night when my two in-laws were visiting. We all absolutely loved it. I did a few things differently, such as, I used Campbells Cream of Mushroom With Roasted Garlic soup; added one cup of chicken broth to crock pot; I used 7 chicken thighs (skin removed) and browned them in some olive oil and garlic before placing them in the crock pot, and when I placed the chicken in the crock pot, I put thin slices of onion atop each of them. I also added about 1/4 cup of cooking sherry. I cooked it on "low" for 7 hours, but for the last half hour or so, I removed the cover and turned setting to "high". I served the chicken and gravy over noodles. The chicken was falling off the bone! A truly excellent dish.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 515 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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