6 med. chicken breasts
Salt and pepper
Paprika
1/2 c. dry white wine (vermouth - optional)
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained 1/2 c.
1 c. dairy sour cream
2 tbsp. flour

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in crock pot. Mix white wine, soup, and mushrooms until well combined, mixing in sour cream. Now if you will be cooking on low, pour over chicken breasts in crock pot. Sprinkle with paprika. Cover and cook on low 6 hours (high 2 1/2 to 3 1/2 hours with sour cream added during last 30 minutes). Serve sauce over chicken with rice or noodles. This recipe may be doubled for 1 4 1/2 quart crock pot.