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.

Slow Cooker Chicken Parisienne

chicken breast

salt and pepper

paprika

dry white wine

(10.75 ounce) can condensed cream of mushroom soup

(4.5 ounce) can sliced mushrooms, drained

sour cream

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.


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.

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.

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!

Don't usually like canned soup based recipes, but this was quite good.  I did brown the chicken and fresh mushrooms first, then deglazed the pan with the wine/chicken broth (I used broth).  Added some onion salt, and season salt &amp; pepper.  Used the paprika on top at serving to add color.  Also used the mushroom soup w/ roasted garlic.  Served with rice &amp; glazed carrots.  Whole family enjoyed it.

Thank you Judith for this wonderful, simple, easy and oh so tasty recipe.  My hubby just loved it and my picky eaters loved it as well.  We served it over  buttered/parsley noodles and it was a winner!  The only thing I did different was my chicken breasts were frozen(I forgot to take them out and thaw them) I placed them in the crock frozen and they cooked up just wonderful with no extra time needed to the cooking time.

My family raved about this chicken!  I substituted chicken broth for the wine, as we do not drink.  I served it over egg noodles. The chicken was tender enough to cut with a fork.  My kids had seconds and thirds.

Easy basic recipe, but one that needs some tweaking to achieve a fuller flavor.  Have made it several times and will continue to use the following method; browned the chicken in olive oil using a mixture of flour, garlic, seasoning salt, paprika, and onion powder to provide a richness to the sauce.  I believe this enhances the flavor that so many reviews find lacking. Used the Golden Mushroom soup mix with golden sherry in place of the wine (as that's all I had on hand) and poured over the layer of chicken and thinly sliced portabella mushrooms. Reduced the cooking time to accommodate browning the chicken.  Served over noodles for an easy, low stress dinner.  Perfect for the working mom!  Thanks Judith for the submission!  UPDATE:  Just 2 of us for dinner vs the whole "herd" so I had plenty of leftovers.  Had a "hmmmm"  moment and thought this might be good as chicken and dumplings.  So the next night I added chicken stock to the remaining gravy, made herb dumplings found on this site, brought the gravy and chicken to a slow rolling boil and added the dumplings to cook.  I can't even begin to tell you what a great use of leftovers this was.  Absolutely outstanding!

I made this for dinner one night when my two in-laws were visiting.  We all absolutely loved it.  I did a few things differently, such as, I used Campbells Cream of Mushroom With Roasted Garlic soup; added one cup of chicken broth to crock pot; I used 7 chicken thighs (skin removed) and browned them in some olive oil and garlic before placing them in the crock pot, and when I placed the chicken in the crock pot, I put thin slices of onion atop each of them.  I also added about 1/4 cup of cooking sherry.  I cooked it on "low" for 7 hours, but for the last half hour or so, I removed the cover and turned setting to "high".  I served the chicken and gravy over noodles.  The chicken was falling off the bone!  A truly excellent dish.

To make this an all in one dinner, I layered the chicken (which I chunked into bite sized pieces) in the bottom of my crockpot with half of a sliced onion, 4 ounces of chopped FRESH mushrooms, then covered it with the cream of mushroom soup and the white wine. Right before dinner, I stirred in 1 1/2 cups cooked broccoli, 2 cups cooked elbow macaroni, the sour cream and a good amount of fresh ground pepper. I didn't need the flour as the starch from the pasta thickened it up nicely. I'll make this again but I would add spices the second time around as it was a little bland. I would also double the mushrooms.

Absolutely delicious with a few additions. I put sliced onions on top of the chicken and a clove of minced garlic in the sauce. An hour before serving add a cup of frozen peas.

We were a little disappointed in this recipe. It was very quick to prepare aside from the normal time in the cooker and the chicken had the perfect consistency, but it had a funny taste. We enjoy dishes with wine in them and creamy sauces, however, this dish had a very sour taste to it. It wasn't a taste of the wine and our sour cream wasn't bad, but the combination in the slow cooker made an almost unbearably sour taste. Our daughter wouldn't even eat it complaining of the acrid taste.

This was outstanding!  Both my husband and I just loved it!  It was extremely easy to make and I even used frozen chicken breasts.  I reduced the sour cream to a 1/4 cup because we are not big fans of sour cream but even the 1/4 cup gave it an incredibly rich flavor.  I also used about 3/4 tsp. paprika which gave it a nice kick (we like spicy food).  We will definitely be making this one again and I will be passing this recipe on!  Thanks for a wonderful dish!  5 Stars!!

I followed this recipe exactly and was just a little disappointed that the sauce came out runny.  It pours over the chicken very thick, but does not hold the consistency.  I will make again, possibly with less wine and more flour to help thicken it up.  The taste was very good.  We served it over whole grain noodles.

I seldom use canned soup in anything, but I love this dish!  I use the roasted garlic cream of mushroom soup, fresh mushrooms sauteed in butter, 1/2 a cup or so of chopped onion and I quickly brown the chicken breasts (cooks faster if you do this).  Clean up is easier if you whisk all the sauce ingredients together in the crock pot and simply add the chicken. Garnish after plating with chopped fresh herbs (I use chives, thyme, or tarragon) and a sprinkle of paprika to improve the bland appearance.    Save the left over sauce!  I mix it with browned hamburger, some frozen peas and carrots and chopped fresh dill.  Serve over mashed potatoes for a super quick and delicious Shepard's Pie.

I have used this recipe for years, but discovered several years ago that it tastes better when you use Golden Cream of Mushroom soup instead of the plain mushroom soup.

Sour cream, milk, and cream cheese should NEVER be added until the last 30 minutes of cooking in a slow cooker. Otherwise, it curdles&gt; I add the sour cream at the end.

This was a tasty quick-to-combine recipe the whole family enjoyed (incl. kids ages 18 mos, 7 &amp; 11 yrs).  I lightened up the sauce by using 98% fat free cream of mushroom soup &amp; light sour cream.  It appeared to separate a little after simmering, but took another reviewers suggestion and removed the lid for the last hour before eating and it thickened nicely.  Either way, the taste was very good.  We didn't find it too tangy or that the wine taste was too strong, only change I would make would be fresh mushrooms next time.  Served alongside mashed potatoes &amp; green beans, usng the extra sauce as a gravy.  Will definitely make again!

This dish turned out great, but probably because of the changes I made.  I added about four ounces of cream cheese and YUMMY, it was so creamy and delicious after I tasted it with the cream cheese than when I taste-tested it beforehand!  I also added about 1/4 cup of Parmesan, a little garlic, some sun-dried tomatoes (mostly for color) and about 1 tablespoon of Orrington Farms chicken seasoning.  I didn't add the entire amount of white wine ... more like 1/4th cup than 1/2 cup.  I cut up the chicken into large chunks instead of putting the entire chicken breasts into the pot and served it over buttered noodles.  It was a hit!  The cream cheese made it go from good to WOW!!!

Made this as written and we both enjoyed it. You don't need a knife with this chicken. It was easily cut with a fork, tender and moist. I started this off with frozen breasts and left it on LOW for just a little bit over 7 hours. Will do this again!

Added some garlic and pepper - very good outcome.  Easy, filling and tasty!

Surprisingly good considering that I don't like canned crm soup in my slow cooker recipes. I also added garlic powder, italian seasoniing &amp; some Frenche's onions sprinkled on top. Cooked chx brst from frozen about 5.5 hrs on high.  Served over egg noodles... could have used a bit more sauce. Yummm!!!

I used to make this a lot when we were first married...(33 yrs. ago!) Think I will make it for dinner tomorrow!  :0)

Great!  Very tasty!  I added fresh parsley and fresh grated Romano cheese.

Having eaten in Paris and being a big fan of French cooking, my husband and I loved this recipe!  My daughter didn't appreciate the wine but then she does not like wine at the best of times.  For easy preparation and cooking this recipe is great.  I think next time I might try lightly browning the chicken first, as everything looked the same colour (chicken, sauce and rice), the only contrast being the vegetables.  But overall, trés fantastique!

very good.  would used fresh mushrooms next time.  also i added peas and next time i will also add some potatoes!

This recipe is a favorite in my house.  Most of the time I am not organized enough to remember to use our slow cooker so we just cook it for an hour in the oven at 350.  We have tried it with white wine, but cooking sherry taste much better to us.  We double the liquid to have more sauce.  Sometimes I forget the flour and the sauce is really runny but that is the way my kids like it.

I didn't think the sauce was very tasty.  I expected a creamier sauce using the mushroom soup, but it really wasn't liquidy or creamy at all, just kind of sat atop the chicken. I don't think I'd make the same way again, not without significant changes at least.

A very tasty way to slow cook chicken! This was my first meal prepared in my new slow cooker, and I'm glad I chose it. I did follow some of the other reviews, and only cooked it for 6 hours. That seemed to be perfect. I also browned the chicken after seasoning it and added 3 cloves of fresh garlic. I used low fat sour cream (and cut it down to 1/2 cup) and that worked just fine. The sauce was great over rice as well.

Found this recipe in a freezer book I'm borrowing from the library. Followed the first reviewer's advice except I didn't add artichoke hearts or onions (but did add onion powder). The original recipe in the book uses fresh mushrooms and adds all of the ingredients together in a freezer bag (combining the sour cream and flour separately and then adding it to the bag) so I made two freezer meals of this and then made this in the crock pot for today. I lessened the wine to 1/3 of a cup and used frozen breasts. Thanks! It was really good and probably the best freezer meal I made!

Really delicious and easy.  I followed the advice of another reviewer and added 1/2 onion and 2 cloves of garlic.  The chicken only took about 4 hours to cook on low, so you may not want to let this cook away all day.

This was delicious.  I am glad that I was home all day because this did need to be stirred up a bit.  It did start to look a little funny after a few hours undisturbed.  This is completely worth it.  Made egg noodles for the extra sauce and even added some provel cheese.  Turned out great.  Thanks for the post.

Yummmmm.... I have also had this recipe with julianned carrots too.

This came out like garbage.  6-8 hours was definately too long - as it disintegrated my chicken.  This prob would not be bad in the oven - but not especially suitable for the slow cooker.

  Tasted like chicken stroganoff. I even added green onions and garlic.

I was very excited to try this recipe!  Unfortunately, it was quite disappointing.  It was very bland.  We had to add tons of salt to give it any flavor at all.  The chicken was very tender, but the soupy mixture did nothing for us.  I don't plan to try this recipe again.

While it was super easy to make, the convenience does not make up for the taste.  Also, it looks pretty gross.  I typically like to follow a recipe as-is first, and then determine what I can change about it to make it better.  In this case, I should have stuck to my gut and loaded it up with spices.  Way too tart, and the consistency of the sauce is completely unappetizing.  Not going to bother making it again.

This was extremely bland.  I couldn't even eat it.  My husband ate his plate, but only after he covered it in bbq sauce.  The only reason I am giving this 2 stars is because the chicken came out really tender, and we were able to use it to make tostadas the next night.

Sorry, this recipe was a disappointment to us.  I found this recipe to be lacking in flavor, even after adding a bit of sherry, parmesan, and extra mushrooms.  The gravy looked curdled but I fixed that by whisking it smooth.  I really wanted to like this after reading all the flattering reviews, but would not make this again.

As other reviewers said, I used chicken broth instead of wine (didn't have any) and only 1/2 cup sour cream.  I also browned the chicken before cooking, using more paprika.  It made the sauce a little orange, but we all loved it. The sour cream made it exceptionally rich.  Next time I'll use less.  This is a keeper!!!

Delicious!  Can substitute a soy product (eg, Tofutti Sour Supreme) for the sour cream.

Very good and very easy. Next time though I'd add some chicken boullion just for a little added flavor.

The chicken breast came out really tender cooked on Low for 5-6 hours.  Even hubby who doesn't like my slow cooker chicken recipes because chicken turns out dry liked this one.

I did have to add a 1/4 cup parmesan cheese to this to make it to our liking.  When I tasted it 5 hours into cooking I thought it was really good because I love sour cream but also really bland.  The fresh parmesan did the trick.

Btw, I doubled the sauce because we love sauce around here.  Used sherry instead of white wine and that was excellent.  Did not double the sherry though, just added a dash more.  

Five stars with the addition of Parmesan cheese!

I used a can of all natural low sodium cream of mushroom soup, a mix of sauteed fresh mushrooms, onion, fresh rosemary, and seasoned the chicken breasts liberally with freshly ground white pepper.  Served with a baked sweet potato and roasted brussel sprouts it was an easy and delicious busy day meal that I would make again.

My husband and I didn't like this at all. It was very bland despite my continually adding pepper, paprika and cayenne pepper.

I did not care for this recipe after eating one piece. It tasted like tuna. (Yes, I followed the recipe to a T.)

added some red potato chunks and slow cooked it for 5 1/2hrs Used chicken broth instead of white wine.

Boy, am I glad I waited a day to rate this!  When I made this yesterday, it tasted like boiled chicken to me, but after sitting in a fridge for one night, it tastes pretty good!  I cooked it for 6 hours (in a 7 qt slow cooker) and by the time it was done I could not pick it up with the fork because it was falling apart.  So tender!  But I would definitely let it sit overnight - it makes such a difference!

This was excellent served over mashed potatoes. I left out the mushrooms just so the kids would eat it. I used frozen chicken breasts and they were cooked through with no extra time added and very tender.

So quick and easy to assemble and really delicious. I served it over pasta with fresh steamed veggies.

This is one of our favorite chicken suppers. I like to add red potato chunks and peas. Awsome one dish meal.

We loved this.  It was a perfect Sunday dinner for a wet and windy evening.

I followed the tips suggested previously.  I browned the chicken breasts after marinating them in oil, dried basil, paprika, garlic powder and thyme.

When making the sour cream mixture, I used low fat sour cream and added a tablespoon of chicken stock powder.  

I also used fresh mushrooms.  They softened nicely during the slow cooking process.

I was so surprised that the chicken was so tender,  I often have trouble making skinless chicken breast stay tender.

We served this with blanched sugar snap peas and brown rice.

Made this for a friend and my boyfriend, both with very different tastes in food. They both loved it, raving with their mouths full etc. I was worried it would taste too 'cream of mushroom soupy'; as my Grandmother would over do the 'cream of' soups in her cooking. But it really turns into a nice creamy sauce. I made it exactly as written and honestly it does not need a thing, except maybe salt and pepper to taste once it hits the plate. I think next time I make it, I will throw extra mushrooms in because I love mushrooms, and maybe a pinch of garlic powder, but it's not bland, even though it sounds seasonless. Try it. =)

I thought this was a good base recipe..I think the ease of this recipe is that you can adjust the flavor to your own tastes..I added in fresh mushrooms, more wine =), garlic and onion. I knew from reading this it would not satisfy my garlic loving taste buds but I liked the overall ease of it. Add whichever spices you like in this..rosemary, thyme, garlic, onion or a drop of worchestire..thanks for a good base recipe =)

A good recipe that I will make again.  Kids loved the mushroom sauce on their rice.  Next time I will add some garlic and/or onion to give it a little more flavor.  I used 4 chicken breasts and and there was enough sauce for everyone's chicken and the rice I made to go with it.  If using 6 breasts, I might try doubling the sauce.  Next time I will try it with pasta.

This tasted really good, but the texture of the chicken was odd.

Was really bland. I didnt like the flavor at all.

Followed the recipe, using fresh mushrooms but not adding them or sour cream mixture until last hour of cooking.  Tasted fine, but very bland.  Even adding salt, pepper, garlic, season-salt, paprika, thyme... Still very lackluster.  Used a slightly tart Pinot Grigio, will try a more mellow Chardonay in the future for better wine flavor.

Followed the recipe exactly.  As others have said, there was a funny taste to this that I could not quite place.  It was bland on top of that as well.  Will not be making this again.  Sorry.

Wonderful, and so easy.  I made this for company, served over aromatic rice with fresh rolls and a green salad.  It was delicious and everyone had at least two servings!

I see that many people really enjoyed this dish.  However we found it to be just O.K.  I took some advise from past reviews and added garlic and onions.  I did use sliced fresh mushrooms, as opposed to canned, which turned out well.  But the overall dish just wasn't fabulous. I would not serve this at a dinner party.  But it was ok for just us family.  IF I make this again, I will use chicken thighs for better consistency and flavor.  I served this over buttered pasta with fresh parsley.  But I would suggest white rice.  Garlic bread did pair nicely.

Fabulous just the way it is.  I used 2 skinless/boneless breasts and 4 small skinless/boneless thighs. They were frozen when I put them in the slow cooker on low for 7 hours.  When it was almost done (one hour to go) I added artichoke hearts halved and increased temp to High.  The chicken  was done to perfection, the sauce was great and my husband loves it.  Said, "Let's have this again next week".  He normally is not too happy with chicken except fried.

Unfortunatly, I did not really like this recipe. I thought it lacked flavour and basically had the taste of a piece of chicken with a can of cream of mushroom, nothing else. I guess for someone who is used to foods with lots of spice and garlic, this was really bland in comparison.

This recipe was delicious and super easy to make.  After reading the comments I sprinkled Goya Adobo seasoning and 1 t herbs de provance on the chicken and added 2 tablespoons of Dijon mustard to the sauce.  I also sprinkled the chicken with Locatelli Romano cheese while I held in the oven waiting for my family to arrive home.

Comments on the wine taste may be caused by the wine used.  I used a Bin 65 Chardonay (from COSTCO 2 bottles under $7.00) and the wine flavor was mild but quite tasty.  I follow the old adage, only use a wine for cooking that you would enjoy drinking!

I served this dish with German Spaetzle noodles, Cuban Bread, and Broccoli that I had roasted in the oven, so I am re-naming my version Slow Cooker Chicken Parisienne Internationál.

The wine accompanying the meal was a Pinot Grigio.

This recipe is GREAT! I did add a bit of garlic and onion powder, and used fresh mushrooms instead of canned.  My family loves it and there are never any leftovers.

I thought this recipe very tasty.  I cooked it a bit long so the chicken was a tiny bit dry but that was my fault.  Thoroughly enjoyed this chicken.   Spoon the chicken and sauce over noodles and it is great with a salad.    I think I may try and add some chopped celery next time, as I enjoy celery with my chicken.

YUUUUM!!  And easy!  Thanks for sharing this, my family raved about it...

This was very simple to make a my children &amp; husband loved it!  The kids asked me to make it again this week.  I didn't even have canned mushrooms &amp; it still was great.  For those that stated it was too bland, just season the chicken more to your liking prior to cooking.  Served the chicken with rice &amp; green beans.

Made exactly as directed, and tasted good! Even better next day, actually. Needed to mix up the sauce a bit after cooking, but it was tastey! Don't need to season chicken with salt, there's enough in there already with other ingredients. Good over mash, but I'm sure rice or with a side of veg would be great, too. Chicken was very tender.  Thanks for sharing &amp; enjoy!

this is so creamy. i've made it with the wine &amp; without. not too much difference. I just added milk instead. kind of tastes like chicken stroganoff.

So easy, and yummy.  Family liked it a lot.  Kids enjoyed putting the sauce on their greenbeans too.  Definitely making again.  I also used frozen chicken breasts, and didn't thaw then first.  Came out perfect!

Followed others' advice and added garlic, parmesan, art. hearts and left uncovered for last hour.  Used frozen chicken breasts.  Everyone loved it and it presented well- I added enough paprika to color it and threw in a little chipotle pepper seasoning at the end.  Added leftovers to elbow mac and served as a casserole, which was even better!  Thanks!

Absolutely fantastic - added a splash of sherry and extra mushrooms when I made it.

Was good, not great. Definitely easy to make.

Never used a slow cooker before... it was GREAT!  Used Condensed Cream of Mushroom with Roasted Garlic Soup and added one Tablespoon of Vermouth.  Would probably cook for 5-6 hours instead of 6-8.  Great Flavors!!

I really didn't care for the flavor.  Easy but not wild about the seasoning.  Not a hit with my family

This is very good!  The only change I made to the recipe was to use twice as many mushrooms because we like them.  I might even use more next time...or use more of a variety of veggies.  This is definitely a keeper recipe!

I added a little minced onion &amp; garlic powder.  Also didn't add the sour cream and flour until the last 1/2 hour of cooking time.  Very good served with egg noodles.

I'm not big on chicken but this was easy, convenient and very tasty.  My husband loved it too.

Easy to prepare, but I also found this a little bland.  I would probably make it again but would add some garlic, onion and additional herbs.

So easy!  I used frozen chicken breast that I didn't bother to thaw.  I followed advice and turned heat on high for last hour with top off to cook off alcohol.  Next time I will use lots and lots of fresh mushrooms, garlic &amp; maybe onion.  Served over whole wheat spaghetti.

Wow! I am always looking for crockpot chicken recipes that cook 8hours and this one is fabulous. When I went to make it I decided to double the sauce (I have a lap band and nosed food moist). Of course I had only bought enough ingredients for it as written. I had enough sour cream and white wine, but ended up mixing the Cream of Mushroom with Roasted Garlic with a can of Golden Mushroom. The chicken was fall apart moist and the sauce was heavenly.

This tastes better than it looks.  As for smells, my house stinks from mushrooms, again the taste makes up for it!  Next time I would add diced sweet ham and diced potatos and/ or string beans.  I served this over pasta.  Good dish if you can get over the look.

LOVE THIS. It is my go-to chicken and rice recipe. Sometimes I leave out the can of mushrooms since I'm not a huge fan of them but it turns out great anyway. My original recipe, which I got from my mother in law, says not to add the sour cream and flour until 30 minutes before serving. Good stuff!

Delicious! I have been looking for a simple recipe for a dish I had at a little Paris bistro.  I used chicken thighs because I didn't have breasts.  I also doubled the sauce ingredients because we love sauce.  I used 1 cup of sauvignon blanc, 1 can of cream of mushrooom (I only had one) and one can of cream of chicken, about 1.5 pounds of fresh sliced mushrooms, and added a tablespoon of dried tarragon and a teaspoon of dried thyme.  I served it over a bed of steamed, nutty brown rice.  So good!  So easy!

although I am not one for cream-soup based anything,prefer food w/more flavor and zing, and DH hates white-livered food, I had a can of f.f. cream mushroom soup that had been in the cupboard forever, and didn't want to heat up the house.  Used 4 bone-in skinned breasts, used sherry in lieu of wine, and forwent the flour.  Had f.f. sour cream and used that.  With the addition of 3 cloves garlic, fresh chopped parsley,tbsp. of chicken soup base, and 1 large onion cut into larger chunks, this did have a pretty good taste.  I used lots of paprika to disguise the white-livered appearance.  Put it in the crock last night on low and done this morning.  It smelled very appealing so hubby did try some for lunch.  If I can get him to eat anything like this, I'm doing good.  Inexpensive dish to prepare w/much ease.  Just add some extras and you have a meal.  Cooked some egg noodles to serve over.  Bone-in chicken was very tender and juicy.

My Guy loved this dish..I did spice it up a little more based on some of the other ratings..It was a little soupy...so I did take the  top off of the slow cooker for the last hour and turned it  to high..added frozen peas the last half hour (cooked it a total of 5.5 hrs)...will make this again..thanks

This was excellent.  I read the reviews before I made it for the first time and did change things a bit.  I doubled the sauce recipe and I used cream of mushroom soup with roasted garlic and fresh mushrooms instead of canned.  I also added a 14 oz can of artichoke hearts the last hour of cooking.  I used more seasonings then just the salt, pepper and paprika.  I used garlic powder, onion powder and fresh chopped basil.  You can really use any kind of seasonings that you like.  I served it over egg noodles.  My family enjoyed it too and we all agreed that I should definitely make it again.

We really liked this. I served this over basmati rice with a mixed vege and it was excellent. I used 8oz. fresh sliced mushrooms and cream of chicken instead of cream of mushroom. Very easy to make and fills the house with a wonderful aroma throughout the day. Thanks!

This was delicious!  The broth/sauce over a bed of rice with the chicken made a delicious and hearty meal.  I added garlic as well.  My children ages 14 and 8 loved it.  My older daughter came home wet and tired from a cross country meet. She immediately upon entering the house said "That is what dinner  is supposed to smell  like!"..... this is a phrase every mother wants to hear lol

This was a great meal. These are the alterations I made.   Used "healthy request" mushroom soup and used real mushrooms rather than canned.    I did not cook the 6-8 hours as it did not need it.  I would make again.

This recipe was a disappointment.  My husband and I both thought it was too runny, and very bland.

My family didn't care for this. Followed except for mushrooms because I was out.

Next time I make this, I'll scale back the amount of wine -- my husband and I liked the taste, but my mother commented that it had a strong wine flavor.  I think reducing the wine will also help thicken the sauce, although I may also try a smidge more flour as a thickening agent as well!  Very good, though, with egg noodles and asparagus!

If you like beef stroganoff, you'll like this.
Be careful not to overcook the chicken, though.
I cooked mine for 6 hours on low and that was plenty.  My husband and I loved it served over wide egg noodles!

My mother used to make this meal and I was glad to find the recipe so I could make it.  It is so easy and delicious.
Lissa

If it is a bit bland add some curry powder to the rice you serve it with and it is wonderful.  Thanks for the recipe!

great meal! fast prep time and everyone loves it.

This tastes like a dish from a four-star luxury restaurant!  We adored it!  We used skinless, boneless chicken thighs and seasoned with Emeril's Original Essence mix instead of paprika.  The chicken melted like butter in our mouths.  This is going into permenent 2 week rotation at our house.  Thank you so much for sharing!

slow cooker chicken parisienne

Prep Time: 10 minutes

Cook Time: 8 hours

Total: 8 hours, 10 minutes

Servings: 5

Author : JUDITH

Ingredients

Instructions

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