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Crock Pot Chicken

From the Kitchen of Lisa Hughes


  • 6 Medium Chicken breasts boneless/skinless
  • salt, pepper and paprika to taste
  • 1 10 1/2 oz. can cream of mushroom soup
  • 1 4 oz. can mushrooms drained
  • 1 cup our cream mixed with ¼ cup flour
  • 1/2 cup dry white wine


  • Sprinkle chicken lightly with salt, pepper and paprika.
  • Place in crock pot.
  • Mix wine, soup and mushroom until well combined, mixing in sour cream.
  • Pour over chicken.
  • Sprinkle generously with paprika.
  • Cover and cook on low 6 to 8 hours.
  • Serve with wild rice or noodles.
  • If it’s too thin, add a bit more wine at the end, with some more flour to thicken it.
  • Can substitute canned mushrooms for a half-pound of fresh mushrooms with chopped onions.