Parisian Chicken
Cooking MethodSlow Cooker
Ingredients
- 6-8 pieces of chicken, skinned
- 1 can cream of mushroom soup, undiluted
- 1 small can mushrooms, drained
- 1 cup sour cream
- 1/2 cup vermouth or dry white wine
- 2 tablespoons minced onion (optional)
- 1 clove minced garlic (optional)
- pepper and paprika
- 2 tablespoons to 1/4 cup flour (larger amount if making in crockpot)
Instructions
Mix soup, mushrooms, sour cream, wine, onion and garlic, pepper to taste, and flour in slow cooker or casserole dish. Add chicken and make sure all pieces are coated with mixture. Sprinkle top with paprika. Cover slow cooker or casserole. Cook on low setting in slow cooker for 6 hours (or you can start with frozen chicken and cook for 8 hours in slow cooker) or about 1-1/2 hours in the oven at 375 degrees (deeper casserole dishes take longer than flat ones). Serve with mashed potatoes or rice or noodles.
