INGREDIENTS:

• 6 chicken breast halves, bone-in, skin removed
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 2 teaspoons chicken bouillon granules
• 1 1/2 cup sliced mushrooms
• 1/2 cup sliced green onions
• 1/2 cup dry white wine
• 2/3 cup evaporated milk
• 5 tsp. cornstarch
• Minced fresh parsley
• hot cooked rice

 PREPARATION

1. Mix salt, pepper and paprika in a small bowl. Rub the mixture into the chicken.
2. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms, and green onions. Pour wine over top. DO NOT STIR.
3. Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours, or until chicken is tender but not falling off bone. Baste one about halfway through cooking if possible.
4. Remove chicken and vegetables to a platter with a slotted spoon.
5. Cover with foil and keep warm.
6. In a small saucepan, combine evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes, or until thickened.
7. Spoon some of the sauce over chicken and garnish with minced parsley. Serve remaining sauce on the side.
8. Serve with hot cooked rice.