|Nutritional Guidelines (per serving)|
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.
- 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
Sprinkle the chicken breasts with salt, pepper and paprika. Place in slow cooker.
In a bowl, combine the wine, condensed soup, and mushrooms; blend well and then pour over the chicken.
Sprinkle with more paprika.
Cover and cook on low for 5 to 7 hours, or until chicken is tender but not too dry.
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.
If the sauce is too thick, thin it with some milk, cream, or broth.
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.