cream of mushroom soup
salt and black pepper
dry, vermouth, (optional)
dairy mlxed with 1/4 cup of 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 or on High for 2½ to 2½ hours.
Remove chicken breasts and stir in sour cream mixture during last 30 minutes.
Serve sauce over chicken with rice or noodles.