by Diana Rattray
Slow cooker chicken Parisienne is an easy, popular chicken dish that is an excellent choice for a winter day when you don’t want to spend a lot of time cooking. It’s a super easy chicken in a creamy sauce that is fantastic over rice, pasta, or potatoes, or serve it over a thick slice of bread and top with some shredded cheese for a fantastic open-face sandwich.
Preparation Notes
- Dry the chicken with paper towels and season it on all sides before you begin.
- The dry white wine adds flavor to the dish, but you may use unsalted or low-sodium chicken broth along with a teaspoon or two of white vinegar. The vinegar adds the tang that you would have gotten from the wine.
- The flour is whisked into the sour cream, which thickens the sauce and helps to keep the sour cream from curdling in the hot mixture.
- Dry chicken results from overcooking, so check on it after 4 hours on low. Slow cookers aren’t as slow as they used to be. It could take as little as 4 hours, but if your slow cooker is an older model, you could be looking at 6 or 7 hours of cooking time.
- If you need to be away longer, you could set it to switch to warm after 4 or 5 hours, then add the sour cream mixture and turn it back to low or high when you get home. It’s usually fine to leave food in the slow cooker on warm for 2 to 4 hours, but check your user manual for the manufacturer’s recommendations.
- Or you might consider using boneless chicken thighs. Dark chicken meat stays juicy even when cooked past the recommended temperature.
Variation
If you aren’t a fan of mushrooms, omit them or replace them with chopped or sliced red bell pepper, sliced celery, or quartered canned or frozen artichokes. And swap out the cream of mushroom soup with another condensed cream soup, such as cream of celery or cream of chicken.
How to Store Slow Cooker Chicken Parisienne
- Refrigerate leftover chicken Parisienne in an airtight container within 2 hours and eat within 4 days.
Slow Cooker Chicken Parisienne
Simple and delicious chicken Parisienne made in the slow cooker is the ideal dinner for a hectic weeknight. Throw everything into the slow cooker and turn it on!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
- Category: Chicken Breasts, Mushrooms
- Method: Slow Cooker
- Cuisine: French
Ingredients
- 2 pounds chicken breasts, about 6 chicken breast halves
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon paprika, or to taste
- 1/2 cup dry white wine
- 1 (10 1/2-ounce) can condensed cream of mushroom soup
- 6 to 8 ounces fresh mushrooms, sliced, or a 4-ounce can of mushrooms, drained
- 1 cup sour cream, full fat
- 1/4 cup flour
Instructions
- Pat the chicken pieces dry with paper towels and sprinkle them with kosher salt, garlic powder, pepper, and paprika.
- Arrange the chicken breasts in the bottom of a 4 to 6-quart slow cooker. Stack them as necessary.
- In a bowl, combine the wine, cream of mushroom soup, and mushrooms. Spoon over the chicken.
- Cover the pot and cook on low for 5 to 7 hours, or until the chicken is cooked through. This can vary with slow cookers.
- Combine the sour cream and flour in a bowl and whisk until smooth.
- Stir the sour cream mixture into the sauce and continue to cook for 20 minutes longer.
