1/2 Cup of Dry White Wine, Vermouth or Cooking Wine (Optional)
1 10 Ounce Can Condensed Cream of Mushroom Soup
1 4 Ounce Can Sliced Mushrooms, Drained
1 Cup Dairy Sour Cream Mixed with 1/4 Cups Flour
Salt and Pepper To Taste
Paprika to Taste
Sprinkle chicken breasts with salt, pepper, and paprika.
Place chicken in crock-pot.
Mix wine, soup and mushrooms until well combined, mixing in sour cream NOW if you will be cooking on low.
Pour over chicken breasts.
Sprinkle with paprika.
Cover and cook on low 6-8 hours or high 2 1/2-3 1/2 with sour cream added in for last 30 minutes.
Serve sauce over chicken with rice or noodles.
I find this is best cooked on low. My crockpot cooks it in about 6 1/2 hours. The last time I made this I didn’t have any white wine or even white cooking wine in the house so for an acid (even though it’s optional) I added some Lawry’s Herb and Garlic Marinade. About half a bottle and it came out great.
SAHM mom of 3 in Central MA who enjoys cooking and blogging. I enjoy experimenting in the kitchen and am not fond of measuring. My grandmother just added a "pinch of this" and a "pat of that" so that's how I cook!
Hi we are Heidi, Katie & Sarah and together we are the Crock-Pot Ladies here to save the day with easy slow cooker recipes that everyone will enjoy! We love cooking and experimenting in our crockpots and sharing our creations with you, our readers!