Yield: Serves 6
- 6 chicken breast halves, bone-in, skin removed
- 1 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 2 teaspoons chicken bouillon granules
- 1 1/2 cup sliced mushrooms
- 1/2 cup sliced green onions
- 1/2 cup dry white wine
- 2/3 cup evaporated milk
- 5 tsp. cornstarch
- Minced fresh parsley
- hot cooked rice
In a small bowl, mix salt, pepper and paprika. Rub all of the mixture into the chicken.
In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms, and green onions. Pour wine 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. Baste one about halfway through cooking if possible.
Remove chicken and vegetables to a platter with a slotted spoon. Cover with foil and keep warm.
In a small saucepan, combine 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.
Spoon some of the sauce over chicken and garnish with minced parsley. Serve remaining sauce on the side. Serve with hot cooked rice.