Ingredients

6 chicken breast halves about 4 pounds total
1 1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. paprika
13/4 tsp. chicken bouillon granules
1 1/2 C. sliced mushrooms
1/2 C. sliced green onions
1/2 C. dry white wine or vermouth
1 can evaporated milk 5 oz.
5 tsp. cornstarch
Minced fresh parsley

Cooking Instructions

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 the 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 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 allows. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 C. of the cooking liquid. Stirring 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. Serve with steamed rice.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: