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See below ingredients and instructions of the recipe
6 md Chicken breasts
10 1/2 oz Cream of mushroom soup
Salt and Pepper
Paprika
4 oz Sliced mushrooms --
Dralned
1/2 c Dry white wine -- vermouth
(optional)
1 c Dairy sour cream mixed with
Flour
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place
chicken breasts in CROCK-POT. Mix white wine, soup, and mushrooms
until well combined. Pour over chicken breasts in CROCK-POT. Sprinkle
with paprika. Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3
1/2 hours). Remove chicken breasts and stir in sour cream mixture
during last 30 minutes. Serve sauce over chicken with rice or
noodles. From Rival Crock-Pot cookbook, date unknown
Recipe By :
English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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