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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. The combination of white wine, sour cream, and mushrooms gives the dish a French-inspired richness that pairs beautifully with rice, noodles, or mashed potatoes.
It’s a super easy chicken in a creamy sauce that is fantastic over rice, pasta, or potatoes, or serve it on a thick slice of bread, topped with some shredded cheese, for a fantastic open-face sandwich.
What You’ll Like About This Dish
Easy prep. Season the chicken, mix the sauce, and let the slow cooker handle the rest.
Creamy and comforting. Sour cream and mushroom soup create a velvety sauce with classic flavor.
Versatile serving options. Delicious over rice, noodles, or mashed potatoes for a simple weeknight meal.
Ingredient Notes
- Chicken breasts: Use whole chicken breast halves; they become tender as they slow cook.
- Kosher salt, garlic powder, pepper, paprika: Simple seasonings that add warmth and balance.
- Dry white wine: Adds brightness and depth—choose something you enjoy drinking.
- Cream of mushroom soup: Forms the creamy sauce base; use condensed soup straight from the can.
- Mushrooms: Fresh sliced mushrooms add nice texture; canned mushrooms work if you prefer convenience.
- Sour cream: Full-fat sour cream creates the signature Parisienne creaminess.
- Flour: Helps thicken the final sauce.
Steps to Make Slow Cooker Chicken Parisienne
- Pat the chicken dry and season with salt, garlic powder, pepper, and paprika.
- Arrange the chicken pieces in the bottom of the slow cooker.
- Mix the wine, soup, and mushrooms together in a bowl.
- Spoon the mixture over the chicken.
- Cover and cook on low until the chicken is tender.
- Mix the sour cream and flour until smooth.
- Stir the sour cream mixture into the slow cooker and cook briefly to thicken the sauce.
Tips
- Use full-fat sour cream to avoid curdling when heated.
- If your sauce is too thin, let it cook uncovered for a few minutes to reduce slightly.
- Slice the chicken before serving to help it absorb more of the creamy sauce.
Recipe Variations
- Chicken thighs. Substitute boneless thighs for a richer, more tender result.
- Herb twist. Add thyme or tarragon for a more pronounced French flavor.
- Wine-free version. Replace the wine with chicken broth if you prefer not to cook with alcohol.
- Extra vegetables. Add sliced onions or a handful of frozen peas near the end of cooking.
- Low-sodium option. Use low-sodium soup and adjust seasonings at the end.
Serving Suggestions
- Serve over buttered egg noodles for a classic pairing.
- Pair with steamed rice to soak up the creamy sauce.
- Add roasted or steamed vegetables like carrots or green beans.
- Garnish with chopped parsley for freshness.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
Freeze: The sauce may separate slightly, but the dish can be frozen for up to 2 months.
Reheat: Warm gently on the stovetop or in the microwave, stirring the sauce to recombine.
Slow Cooker Chicken Parisienne
Ingredients
- 6 small boneless chicken breasts, (about 2 pounds)
- ½ tsp kosher salt, or to taste
- ½ tsp garlic powder
- ¼ tsp black pepper, or to taste
- ¼ tsp paprika, or to taste
- ½ cup dry white wine
- 1 (10 1/2-ounce) can cream of mushroom soup
- 8 ounces sliced mushrooms
- 1 cup sour cream, full fat
- ¼ cup flour
Recommended Equipment
Instructions
- Pat the chicken breasts dry with paper towels and sprinkle them with kosher salt, garlic powder, pepper, and paprika.6 small boneless chicken breasts ((about 2 pounds)) | 1/2 tsp kosher salt (or to taste) | 1/2 tsp garlic powder | 1/4 tsp black pepper (or to taste) | 1/4 tsp paprika (or to taste)
- Arrange the chicken breasts in the bottom of a 4 to 6-quart slow cooker. Stack them as necessary.1/2 cup dry white wine | 1 (10 1/2-ounce) can cream of mushroom soup | 8 ounces sliced mushrooms
- In a bowl, combine the wine, cream of mushroom soup, and mushrooms. Spoon over the chicken.
- Cover the pot and cook on low for 4 to 5 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.1 cup sour cream (full fat) | 1/4 cup flour
- Stir the sour cream mixture into the sauce, then cook for 20 minutes longer on low (don't let it boil).
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
