Crockpot Chicken Parisenne

• 6 medium chicken breasts
• 1 10-1/2 oz (294 grm). cream of mushroom soup
• salt and pepper
• Hungarian paprika, or regular paprika
• 4 oz (112 grm). sliced mushrooms, drained
• 1/2 cup (125 ml) dry white wine or vermouth
• 1 cup (225 ml) sour cream mixed with 1/4 cup (60 ml) flour.

1. Sprinkle chicken lightly with salt, pepper, and paprika.
2. Place chicken breasts in crock pot.
3. Mix white wine, soup, and mushrooms, until well blended.
4. Pour over chicken in crockpot.
5. Sprinkle with paprika.
6. Cover and cook on low 6 to 9 hours or high 2 1/2 to 3 1/2 hours.
7. Remove chicken breasts and stir in sour cream mixture during last 30 minutes.
8. Serve sauce over chicken with noodles or rice.

chicken breasts, cream of mushroom soup, salt, paprika, mushrooms, white wine, sour cream

Taken from online-cookbook.com/goto/cook/rpage/000646 (may not work)