6 med. chicken breasts
Salt, pepper and paprika
1/2 c. white wine
1 (10 1/2 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained or fresh (I use fresh)
1 c. sour cream
1/4 c. flour

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

Mix wine, soup and mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken. Sprinkle with paprika. Cover and cook on low for 6-8 hours.

If cooking on high, cook for 2 1/2 to 3 1/2 hours adding cream during the last 30 minutes. Serve with rice or noodles. Serves 6-8.