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 c. dairy sour cream mixed with
1/4 c. flour

Lightly salt, pepper and paprika chicken breasts. Place in crock pot.

Mix white wine, soup and mushrooms until well combined. Pour over chicken breasts in crock pot. Sprinkle with paprika. Cover and cook on low 6 to 8 hours (high 2 1/2 to 3 1/2 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.