Slow Cooker Chicken Parisienne

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• paprika to taste
• 1 onion, sliced
• 3 potatoes, peeled and cubed
• 4 carrots, peeled and chopped
  
• 1/2 cup dry white wine
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 cup sour cream
• 1/4 cup all-purpose flour

Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
Cover, and cook on Low for 6 to 8 hours.


I made this as a 'bon voyage' meal for TJ and Alycia, a couple days before they left for their Roman holiday. I made the chicken, garlic mashed potatoes, and broccoli, and took it over to their house, where we ate on the futon watching the Office, and then packed. Alycia thought the 'skirts reaching below the knee must be worn' rule for churches in Italy meant that she must wear skirts...