| 6 | medium | chicken breasts |
| 1 | can | cream of mushroom soup |
| 1 | can | sliced mushrooms, drained (4 oz.) |
| 1/2 | cup | dry white wine or vermouth, optionsl |
| 1 | cup | dairy sour cream mixed with flour |
| salt and pepper | ||
| paprika |
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in the Crockery Pot. Mix white wine, soup, and mushrooms until well combined. Pour over chicken breasts in the Crockery Pot. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High 21/2 tp 31/2 hours) Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles.