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Chicken Parisienne

1 review
Servings 4 Prep Time 10 Minutes Cook Time 8 Hours


6 chicken breast halves Chicken - Breast, skinless, boneless
to taste Seasoning - Salt
to taste Seasoning - Black Pepper
To Taste Seasoning - Paprika
1/2 Cup Wine - White
1 (10.75 oz) can Soup - Cream of Mushroom
1 (4.5 oz) can Mushrooms - Canned, drained
1 Cup Sour Cream
1/4 Cup Flour - All Purpose


1. Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.

2. In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.

3. Cover, and cook on Low for 6 to 8 hours.

Rate this recipe


I had to substitute Cream of Chicken soup and 1 cup of French Onion dip (didn't have sour cream) and added 1/2 cup of chopped red onion. And it turned out fine. I also cut the chicken into tenderloin strips rather than leaving them as whole breasts. The dish turned out delicious. We will definitely make it again (with or without the substitutions. This is the first time I've cooked chicken in my crockpot and I was impressed with how tender and moist it turned out.