6 med. chicken breasts
Salt and pepper
Paprika
1/2 c. dry white wine (vermouth) (optional)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
1 c. dairy sour cream, mixed with 1/4 c. flour

Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place in a crock pot. Mix wine, soup, and mushrooms until well combined. Pour over chicken breasts in crock pot. Sprinkle with paprika. Cover and cook on low for 7-9 hours (high 3-4 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.