This is an old recipe that came in the little booklet with my very first crock-pot many years ago.
6 medium chicken breasts (This was in the days before boneless skinless breasts halves!)
salt and pepper
paprika
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.
salt and pepper
paprika
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.
*May substitute chicken broth.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.