Chicken Parisienne
Slow cooker chicken breasts in a velvety white wine, mushroom, and sour cream sauce with a dusting of paprika. French-inspired elegance from your crock pot.
YIELD
6 servingsPREP
20 minCOOK
8 hrsREADY
8 hrsFrench cooking doesn’t always mean hours of hands-on kitchen work. Sometimes it means dumping everything in a slow cooker and letting time do the job.
Chicken breasts get seasoned with salt, pepper, and paprika, then nestle into the crock pot under a mixture of cream of mushroom soup, dry white wine (or vermouth), and canned mushrooms. Six to eight hours on low, and the chicken is fork-tender in a rich, savory sauce. Sour cream mixed with flour stirs in during the last half hour, turning everything silky and luxurious.
Spoon that sauce generously over rice or egg noodles. It’s the best part.
Kitchen Tips
- Mix the sour cream with flour before adding it to the slow cooker. The flour prevents curdling and helps thicken the sauce into a proper consistency.
- Add the sour cream mixture only in the last 30 minutes. Dairy that simmers too long in a slow cooker breaks down and gets grainy.
- Dry white wine or vermouth both work here. Vermouth actually holds up better in slow cooking and adds a slightly herbal note.
Ingredients
Directions
Sprinkle chicken breasts lightly with salt, pepper, and paprika.
Place chicken breasts in CROCK-POT.
Mix white wine, soup, and mushrooms until well combined.
Pour over chicken breasts in CROCK-POT.
Sprinkle with paprika.
Cover and cook on low 6 to 8 hours or on High for 2½ to 2½ hours.
Remove chicken breasts and stir in sour cream mixture during last 30 minutes.
Serve sauce over chicken with rice or noodles.
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