6 med. chicken breasts
1/2 c. dry white wine or 1/2 c. water
1 (10 1/2 oz.) can of condensed cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
1 c. dairy sour cream
Salt, pepper & paprika to taste

Place chicken breasts in crock pot, season with salt, pepper and paprika. Mix together soup, mushrooms, white wine or water; stir in sour cream. Pour over chicken and cook on 'low' 6 to 8 hours. May be cooked on 'high' for 2 1/2 to 3 1/2 hours but sour cream added AT THE LAST 30 MINUTES (not at beginning). Serve over rice or noodles. This recipe may be doubled.