• 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

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