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Nutrition Facts
Serving Size 1 (760g) Recipe makes 4 servings
Calories 898
Calories from Fat 357		(39%)
Amount Per Serving		%DV
	Total Fat 39.7g	61%
	Saturated Fat 19.3g	96%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.1g
Cholesterol 295mg		98%
Sodium 3273mg		136%
Potassium 1325mg		37%
Total Carbohydrate 20.1g		6%
	Dietary Fiber 0.3g	1%
	Sugars 1.8g
Protein 99.9g		199%
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By: ratherbeswimmin'

Chicken in Sour Cream (crock Pot)

Recipe #113846 | 16 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: *Kristi*
Mar 21, 2005

Sooooooooo good and soooooo easy!!! This is one you'll make time and time again! Another recipe from my Mom... I usually serve this over cooked white rice. I occasionally find that the seasoning mixture used to rub over the chicken is not enough and so I sometimes wind up mixing up more. Depends on how much chicken you actually use. Just keep the proportions the same and its fine. Enjoy!

SERVES 4 (change servings and units)

Ingredients

1 (3 1/2 lb) package boneless skinless chicken breasts
3 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon paprika
1 cup dry white wine
1 (26 ounce) can condensed cream of chicken soup
2 cups sour cream

Directions

1
Mix salt,pepper, and paprika in small bowl and rub over each piece of chicken and place in crock pot.
2
Mix wine and chicken soup together and pour over chicken.
3
Cook on low for 6-8 hours or high for 2-3.
4
Remove chicken from crock pot and place on plate. Stir sour cream into sauce mixture in crock pot. Return chicken to pot for about 5-10 minutes longer to heat through.
5
*Serve over white rice.

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Featured Reviews for This Recipe

From: mommyoftwo

On Apr 12, 2005

Our family thought this was really good. I didn't have dry white wine on hand, so I used white cooking wine instead. I also eliminated the salt and used Greek Seasoning on the chicken instead. My family said this was a keeper!

1 person found this review helpful

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From: VA

On Apr 11, 2005

Easy to make but my family didn't care for this. We thought it was too salty. Our all-time favorite chicken recipe uses only the soup, wine and garlic salt covered and baked in a 250 oven for 2-3 hours.

1 person found this review helpful

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From: Angie28

On Jun 28, 2006

This is definitely a keeper! DH and kids loved it (as well as myself!!). I also used white cooking wine and added in a couple of pinches of dried rosemary leaves. I didn't have a 26 oz. can of cream of chicken soup so I used 2 ten ounce cans of cream of chicken and 1 ten ounce can of cream of celery. Rather than serving over rice I served it over cooked spaghetti noodles seasoned with butter, salt, pepper and a splash of Balsamic vinegar. It was a huge hit and we will definitely eat it again. Next time, I think I will add a can of mushrooms~I didn't have any on hand this time.

4 people found this review helpful

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From: ElaineAnn

On Dec 29, 2006

I used 2 chicken breast halves and 1 10 ounce can of soup, and half the remaining ingredients in my 1-1/2 qt crock. I served it over wide noodles, and the sauce is sooo good! I will be making this again. Made for Alphabet Soup Game. Thanks for posting Kristi!

1 person found this review helpful

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