• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chicken and Mushrooms

  • Recipe Submitted by on

Category: Poultry, Crockpot

 Ingredients List

  • 6 Chicken breast halves;
  • -(about 3 3/4 lb. total)
  • 1 1/4 ts Salt
  • 1/4 ts Pepper
  • 1/4 ts Paprika
  • 1 3/4 ts Chicken bouillon granules
  • 1 1/2 c Sliced mushrooms
  • 1/2 c Sliced green onions
  • 1/2 c Dry white wine or vermouth
  • 1 cn (5 oz.) evaporated milk
  • 5 ts Cornstarch
  • Minced fresh parsley


1. Remove skin from chicken; rinse and pat dry.

2. In a small bowl, mix salt, pepper and paprika. Rub into surface of
chicken, using all of the mixture.

3. In a slow cooker, alternate layers of chicken, bouillon granules,
mushrooms and green onions. Pour wine slowly over top. DO NOT STIR.

4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours
or until chicken is tender, but not falling off bone, basting once if time

5. With a slotted spoon, remove chicken and vegetables to a serving
platter. Cover with foil and keep warm.

6. In a small sauce pan, stir evaporated milk and cornstarch until smooth.
Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat,
bring to a boil and boil for 1 to 2 minutes or until thickened.

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