Slow Cooker Chicken Parisienne recipe

4 servings

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

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.