Chicken Parisienne Crock Pot Recipe

Chicken Parisienne Crock Pot Recipe


  • 6 skinless, boneless chicken breasts (approx 4 oz each)
  • 1/2 cup dry white wine
  • 1 (10.75 ounce) can Campbell’s 98% Fat Free Cream of Mushroom Soup
  • 1 package fresh mushrooms, sliced (about 10 oz)
  • 1 cup fat free sour cream
  • 1/4 cup all-purpose flour
  • salt and pepper to taste
  • paprika to taste


  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.
  3. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine.
  4. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
  5. Cover, and cook on Low for 6 to 8 hours.

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