Company Chicken and Mushrooms (Crock-Pot)
Submitted by: Suzanne Zick
· 6 chicken breast halves
· 1 ¼ teaspoons salt
· ¼ teaspoon pepper
· ¼ teaspoon paprika
· 1 ¾ teaspoons chicken bouillon granules
· 1 ½ cups sliced mushrooms
· ½ cup sliced green onions
· ½ cup dry white wine or vermouth
· 1 (5 oz.) can evaporated milk
· 5 teaspoons cornstarch
· Minced fresh parsley
Remove skin from chicken; rinse and pat dry. In a small bowl, mix salt,
pepper and paprika. Rub into surface of chicken, using all of mixture. In a
crock-pot, alternate layers of chicken, bouillon granules, mushrooms and
green onions. Pour wine slowly over top. DO NOT STIR. Cover and cook on
high for 2 ½ to 3 hours or on low for 5-6 hours or until chicken is tender,
but not falling off bone, basting once if time allows. With a slotted spoon,
remove chicken and vegetables to a serving platter. Cover with foil and keep
warm. In a small saucepan, stir in evaporated milk and cornstarch until
smooth. Gradually stir in 2 cups of the cooking liquid. Stir over medium
heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Spoon
some of the sauce over chicken and garnish with parsley. Serve remaining
sauce separately.
