Crockpot Chicken Parisienne

Last night, I made this dish and it was love at first sight.  Yummy!!  I think you should really try it and I think you might really love it.  

Now, the original recipe is meant to be diet (weight watchers points of 7), so I will post the original and post what I changed cause...as you no doubt know about me, I am not good with dieting.

I served this on orzo last night and bow tie pasta as leftovers tonight.  Worked great with both, though I liked it better on orzo.  I think it would go with whatever you like.  

Crock Pot Chicken Parisienne
Ingredients

• 6 skinless, boneless chicken breasts (approx 4 oz each) frozen
• 1/2 cup dry white wine
• 1 (10.75 ounce) can Campbell’s 98% Fat Free Cream of Mushroom Soup full fat
• 1 package fresh mushrooms, sliced (about 10 oz)
• 1 cup fat free sour cream full fat
• 1/4 cup all-purpose flour because I was using frozen chicken breasts and would generate lots of liquid, I was generous with the flour to help make the sauce thick...and it worked
• salt and pepper to taste garlic salt 
• paprika to taste

Instructions

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.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)