Chicken Parisienne

My friend, Amy, made chicken parisienne in a crock pot for me and some friends a couple of weeks ago, and it was so good I had to try and make it. This is an unbelievably easy and tasty slow cooker recipe.

Ingredients (Serves about 4)

1 1/2 lbs chicken breasts (mine was frozen)

1/2 tsp each of salt, pepper and paprika

1 can cream of mushroom or cream of chicken soup (I used 98% fat free mushroom)

2 4oz cans of sliced mushrooms - do not drain (I used Giorgio Chunky Style Portabella)

1/2 cup dry white wine (I used Banrock Station 2006 Chardonnay)

1 cup sour cream (I used fat free)

Egg noodles or rice (I used No Yolks Dumplings)



Put all ingredients (yes, you really can use frozen chicken breast), except the sour cream, in the crock pot and turn on low. Cook 7.5 hours, add the sour cream, and then cook on low for another 1/2 hour. Keep warm until served. Begin cooking rice or egg noodles as directed on their package about 1/2 hour before serving food. Serve chicken parisienne over rice or egg noodles.


The chicken was so moist and tender. It just fell apart in the slow cooker. This had a wonderful flavor and it is a great comfort food good for cold evenings. I served this with a salad of mixed greens, broccolini and Asian Vinaigrette. Cam and I each had a glass of the Banrock Station 2006 Chardonnay. It was delicious and the perfect complement to the chicken parisienne.