Skinless, boneless chicken
1 c. white wine
1 can mushroom soup
1 pkg. egg noodles
Paprika
1 sm. container sour cream

Sprinkle chicken with paprika. Place as much or as little as needed in the bottom of crock pot. Pour in wine. Put in soup - do not stir. Cook on low 6 to 8 hours, high 2 to 4 hours. Cook egg noodles separately. When ready to serve, take out chicken pieces and lay over noodles. Mix sour cream with what is left in the crock pot and mix together while on high. Serve as a sauce over chicken and noodles.