Search thousands of recipes reviewed by home cooks like you.

Slow Cooker Chicken Parisienne

Slow Cooker Chicken Parisienne

  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    8 h 10 m
JUDITH

JUDITH

Chicken breasts slow cooked with a creamy white wine and mushroom mixture. This quick and easy recipe calls for just five main ingredients, yet is tasty enough to serve for company! My husband normally doesn't like chicken, yet asks for seconds whenever I prepare this. I spoon the sauce over the chicken and serve with rice or noodles.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
  2. 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.
  3. Cover, and cook on Low for 6 to 8 hours.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

robswife
199

robswife

3/11/2007

This reminded me of a recipe I sometimes prepare on special occasions. I added garlic, 1/4 cup minced onion, 1/4 grated parmesan cheese, some crushed rosemary and doubled the mushrooms. One hour before serving I also added a 14oz can of quarted artichoke hearts. Served over rice, it was delicious.

bizarrogirl
163

bizarrogirl

10/29/2003

Pretty good! I took note that other reviewers complained of it having too strong a wine flavor, or being too tangy, and with that in mind, I took the lid off the crockpot for the last half hour and turned it on high. I think this allowed more of the alcohol to evaporate, and the resulting dish was milder than previous tastings during cooking. (It also thickened the sauce nicely.) The chicken was very tender, perfect! I'd add more mushrooms next time.

GALA62
129

GALA62

3/27/2003

WOW! This turned out fantastic! My husband is not a huge chicken fan, but all I heard during dinner was Mmmmmmm, this is great! I used frozen chicken breasts, substituted whole fresh mushrooms for the canned, and used white zinfandel wine (all we had in the house). Definitely season the chicken with salt, pepper and paprika, still needed a little salt, but then we like things very well seasoned. I served it over angel hair pasta, with garlic green beans. Try this!

Similar recipes

ADVERTISEMENT