Scrumptious Slow Cooker Chicken Parisienne Recipe


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This white wine, paprika, and mushroom chicken dish is pure gourmet.

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  • 6 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • paprika to taste
  • 1/2 C. dry white wine
  • 1 can of cream of mushroom soup
  • 2 C. of sliced mushroom, cooked and drained
  • 1 C. sour cream
  • 1/4 C. flour

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Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in a slow cooker. In a small bowl combine the wine, soup, and mushrooms. Mix well. In a separate bowl combine the sour cream and flour and mix together; add sour cream mixture to soup mixture and blend together, then pour over the chicken in the crockpot. Sprinkle with additional paprika, if desired. Cover and cook on low setting for 6 to 8 hours. Serve with cooked noodles or cooked rice.

Serves 6

Reviews (2)

  • the recipe only calls for 1/4 cup of flour

    Flag as inappropriate sandpiper  |  January 16, 2009

  • This was good....however, never had the dish before it was difficult to determine how much paprika to put would be great if someone could give me an idea of what "paprika to taste" should be - a teaspoon? I put in a few shakes and could barely taste it - otherwise it was a good recipe although I did not put an entire cup of flour it to thicken it as it seemed too much

    Flag as inappropriate reddevil53  |  January 14, 2009

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