Serves: 6
Total Calories: 195
Preparation Time: 15 minutes
Slow Cooker Cooking Time: 2 1/2 to 3 hours on high or 5 to 6 hours on low
Last-Minute Cooking Time: about 5 minutes on stovetop
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 allows.
5. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm.
6. In a small saucepan, 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.
7. Spoon some of the sauce over chicken and garnish with parsley. Pass remaining sauce.
Serve with steamed rice.
This Company Chicken And Mushrooms recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.
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