|10 1/2||oz||Cream of mushroom soup|
|Salt and Pepper|
|4||oz||Sliced mushrooms, dralned|
|1/2||c||Dry white wine, vermouth (optional)|
|1||c||Dairy sour cream mlxed with 1/4 cup flour|
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT.
Mix white wine, soup, and mushrooms until well combined.
Pour over chicken breasts in CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. From Rival Crock-Pot cookbook, date unknown