Crock-Pot Chicken Parisienne

Crock-Pot Chicken ParisienneThis is a rich, creamy chicken dish that is great on a cold night. A little paprika gives it a smoky flavor.

Crock-Pot Chicken Parisienne

Rating: 41

Prep Time: 5 minutes

Cook Time: 7 hours

Total Time: 7 hours, 5 minutes

Yield: 4


4 Split Chicken Breasts (Bone-In)
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


  1. Sprinkle chicken breasts with salt, pepper, and paprika.
  2. Place chicken in crock-pot.
  3. Mix wine, soup and mushrooms until well combined, mixing in sour cream NOW if you will be cooking on low.
  4. Pour over chicken breasts.
  5. Sprinkle with paprika.
  6. 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.
  7. 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.

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  1. Wayne Howell says

    I’m making this recipe right now with a pork roast, just to be different. I made it from memory, and got it right except I forgot to buy mushrooms.
    Should we call it Pork Roast Parisienne, or something else?

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