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Chicken and Mushrooms

6 chicken breasts
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1 1/2 cup sliced mushrooms
1/2 cup sliced green onions
1 3/4 tsp chicken broth granules
1/2 cup white wine
5 oz can evaporated milk
5 tsp cornstarch


Mix the salt, pepper and paprika together and then rub into the skin of the chicken. Layer the chicken, mushrooms, onions and chicken broth in the slow cooker. Pour in white wine. Do not stir. Cook 2 1/2 to 3 hours on low or 5-6 hours on high.

Remove chicken, onions and mushrooms and cover. In a saucepan mix evaporated milk and cornstarch. Over medium heat gradually add 2 cups of broth mixture from the slow cooker. Stir until thickens. Pour over chicken. Serve with rice.

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