Ingredients
- 6 chicken breasts, (roughly 24 oz total), boneless, skinless and halved
- ½ cup dry white wine
- 10¾ oz condensed chicken soup, or condensed mushroom soup
- 8 oz button mushrooms, or any canned mushrooms of your choice, preferably whole, drained
- 1 cup sour cream
- paprika, to season
- salt and pepper, to season and taste
To Serve:
- ¼ tsp parsley, chopped, per serving
- 5 oz spaghetti, or pasta of your choice, cooked, per serving
Instructions
- Season the chicken breasts with salt, pepper, and paprika and place them in a slow cooker.
- In a small bowl, combine the dry wine, soup, and mushrooms. Mix until well-combined.
- Pour the mixture over the chicken and mix well.
- Cover and cook on low setting for 6 to 8 hours.
- Add sour cream during the last 15 minutes of cooking. Mix well.
- Once cooked, season with salt & pepper and adjust accordingly.
- Serve warm with either a side of hot pasta or sauce over hot pasta. Garnish with parsley.