Chicken and Mushrooms

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Ingredients:

• 6 chicken breast halves, bone-in, skin removed
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1 3/4 tsp. chicken bouillon granules
• 1 1/2 cup. sliced mushrooms
• 1/2 cup. sliced green onions
• 1/2 cup. dry white wine
• 1 can (5 oz.) evaporated milk
• 5 tsp. cornstarch
• Minced fresh parsley
• hot cooked rice

Preparation:

Rinse chicken and pat dry.
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.

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