Ingredients:
1 (10.75 ounce) can condensed
cream of mushroom soup
1 teaspoon dried minced onion
1 teaspoon dried parsley
1/4 cup white wine
1/4 teaspoon garlic powder 1 tablespoon milk
1 (4.5 ounce) can mushroom
pieces, drained
salt and pepper to taste
4 boneless, skinless chicken
breast halves
Directions:
1 In slow cooker combine the soup, onion, parsley, wine,
garlic powder, milk, mushroom pieces, salt and pepper. Mix
together, then place chicken on top of mixture. Spoon some of
the sauce over the chicken.
2 Cook on Low setting for 5 to 6 hours, or on High
setting for 3 to 4 hours. (Note: You may use frozen chicken
breasts directly; just add another 1 to 1 1/2 hours cooking time.)
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