Chicken Parisienne

6 medium chicken breasts (I put in 3 breasts for the size of my family)
Salt and Pepper
Paprika
1/2 cup dry white wine, vermouth (optional)
1-10 3/4 oz. can condensed cream of mushroom soup
1-4 oz. can sliced mushrooms, drained
1 cup dairy sour cream mixed with 1/4 cup flour

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 7-9 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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