Chicken a la Swiss
8 chicken breasts, (I prefer skinless/boneless) Paprika
2 10.5 oz cans cream of mushroom soup Salt & pepper
1/2 cup dry white wine 2 cups sour cream
1 4 oz can sliced mushrooms, drained
Sprinkle chicken breasts lightly with salt, pepper & paprika. Place in slow-cooker. Mix wine, soup & mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken in cooker. Sprinkle with paprika. Cover & cook on low 6-8 hours. (High 2 1/2 to 3 1/2 hours. Do not add sour cream until last 30 minutes) Serve sauce over chicken with rice.