About this recipe:A creamy chicken dish that's easy to prepare - just let the slow cooker do all the work.
6 skinless, boneless chicken breast fillets
salt and pepper to taste
paprika to taste
120ml white wine
1 (295g) tin condensed mushroom soup
100g sliced mushrooms, fresh or tinned
250ml soured cream
4 tablespoons plain flour
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Method Prep:10min › Cook:8hr › Ready in:8hr10min
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 soured cream and flour. Stir cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
This was incredibly easy, I used reduced fat condensed mushroom soup but otherwise stuck to the recipe completely and it was delicious! All the family loved it which is rare!!!! Def going to be a regular from now on.Thanks...... - 29 Nov 2012
Absolutely delicious! The chicken breasts, which i bought frozen to save money and waste, were so tender that they fell apart. One tip. I also added a chopped onion to the pot, fried for 3 minutes until just clear and soft. I added the mushrooms in the last 20 minutes of cooking. If you put them into the slow cooker at the beginning of the cooking time, they cook down to half their original size and release so much liquid into the sauce. I sliced and lightly cooked the mushrooms separately for 3 minutes before adding. Also, a chopped red and green pepper 'brightens' up this dish for the plate as well as adding some zing to the flavour. A regular for us now and so easy to prepare and cook. - 17 Apr 2015