Crockpot Chicken Parisienne
3-lb chicken cut up (or 3 whole chicken breasts halved)
Salt and pepper
1/4 to 1/2 cup dry white wine or chicken broth
10-3/4 ounce can condensed cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour
Place chicken pieces in Crockpot. Season with salt and pepper. Mix
wine and soup; pour over chicken. Add mushrooms. Cover and cook on
Low 7 to 9 hours (High 3 to 4 hours). Remove cooked chicken pieces
to warm serving platter. Stir together sour cream and flour, stir
mixture into mushroom gravy in crockpot. Heat for 30 minutes on
Low. Serve sauce over chicken with rice or noodles. Recipe may be
doubled for the 5-quart model.
3-lb chicken cut up (or 3 whole chicken breasts halved)
Salt and pepper
1/4 to 1/2 cup dry white wine or chicken broth
10-3/4 ounce can condensed cream of mushroom soup
4 ounces sliced mushrooms
1 cup sour cream
1/4 cup flour
Place chicken pieces in Crockpot. Season with salt and pepper. Mix
wine and soup; pour over chicken. Add mushrooms. Cover and cook on
Low 7 to 9 hours (High 3 to 4 hours). Remove cooked chicken pieces
to warm serving platter. Stir together sour cream and flour, stir
mixture into mushroom gravy in crockpot. Heat for 30 minutes on
Low. Serve sauce over chicken with rice or noodles. Recipe may be
doubled for the 5-quart model.
