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
¼ tsp parsley, chopped, per serving
5 oz spaghetti, or pasta of your choice, cooked, per serving
Preparation
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.
