Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, August 18, 2012


This is an old recipe that came in the little booklet with my very first crockpot many years ago.

6 medium chicken breasts (This was in the days before boneless skinless breasts halves!)
salt and pepper
1/2 cup dry white wine, vermouth (optional)*
1 can (10.5-oz) condensed cream of mushroom soup
1 can (4-oz) sliced mushrooms, drained
1 cup dairy sour cream

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

Mix the white wine, soup, and mushrooms until well combined, mixing in the sour cream now if you will be cooking on low setting.  Pour over the chicken breasts in crock-pot.  Sprinkle with more paprika.  Cover and cook on low 6 to 8 hours. (High 2 1/2 to 3 1/2 hours with sour cream added during last 30 minutes of cooking.)  Serve the sauce over chicken with rice or noodles.  Recipe may be doubled for the 4 1/2-quart crock-pot.

*I have found that chicken broth is a great substitute for the wine.

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