WELCOME

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.

Thursday, March 2, 2023

CHICKEN PARISIENNE

6 medium chicken breast halves

Salt to taste

Pepper to taste

Paprika to taste

1/2 tsp leaf rosemary, optional

1/2 cup dry white wine or water

1 can (10 3/4-oz) cream of mushroom soup, undiluted

1 can (4-oz) sliced mushrooms, drained

1 cup dairy sour cream

1/4 cup flour

Sprinkle the chicken lightly with the salt, pepper, and rosemary, if using. Place in a slow cooker.

Mix the wine/water, soup, and mushrooms until well blended. (If cooking on low temperature you may add the sour cream/flour mixture now.) Pour over the chicken in the slow cooker. Sprinkle with the paprika.  Place lid on cooker and cook on low for 6 to 8 hours. (You may cook on high for 3 hours then add the sour cream/flour mixture during the last 30 minutes.)

Serve the chicken and sauce over rice or noodles.

Yield: 6 servings Per serving: 308 calories 495 mg sodium, 87 mg cholesterol, 11 g carbs, 29 mg protein, 16g fat

file photo for reference only


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