Crock Pot Chicken Parisienne With Sour Cream Sauce

Crock Pot Chicken Parisienne
Diana Rattray
  • Total: 6 hrs 10 mins
  • Prep: 10 mins
  • Cook: 6 hrs
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
1029 Calories
60g Fat
13g Carbs
102g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 1029
% Daily Value*
Total Fat 60g 77%
Saturated Fat 18g 90%
Cholesterol 331mg 110%
Sodium 564mg 25%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Protein 102g
Calcium 109mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy crock pot chicken breasts are cooked with mushrooms and a thick and delicious sauce. The sour cream sauce makes this slow cooker chicken dish stand out. 

I served the chicken with fine noodles, but pasta or rice would be excellent as well.

If your family doesn't like mushrooms, cream of chicken soup and a different vegetable would be a good alternative. Frozen asparagus or artichoke hearts would be good in the dish, or keep it plain with no additional vegetables.

Lazy Crock Pot Chicken with Mushrooms
Slow Cooker Sweet and Sour Chicken With Pineapple​​


  • 6 to 8 chicken breast halves
  • Dash of salt and pepper
  • Dash of paprika
  • 1/2 cup dry white wine
  • 1 (10 1/2 oz.) can cream of mushroom soup
  • 8 ounces sliced mushrooms
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • Optional: parsley for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle the chicken breasts with salt, pepper and paprika. Place in slow cooker.

  3. In a bowl, combine the wine, condensed soup, and mushrooms; blend well and then pour over the chicken.

  4. Sprinkle with more paprika.

  5. Cover and cook on low for 5 to 7 hours, or until chicken is tender but not too dry.

  6. Mix sour cream and flour together until smooth; add to the Crock Pot. Continue cooking for about 20 minutes longer, until heated through and thickened.

  7. If the sauce is too thick, thin it with some milk, cream, or broth.

  8. Serve with hot cooked rice, egg noodles, or pasta. Sprinkle with fresh chopped parsley, if desired.

Serves 6 to 8.


Omit the mushrooms and replace the condensed cream of mushroom soup with cream of chicken soup or cream of chicken with herbs.