Ingredients:

• 4 c. cubed cooked chicken or turkey
• 1 (4 oz.) can sliced mushrooms, drained, or use fresh mushrooms
• 1 (5 oz.) can sliced water chestnuts
• 1 (10 to 12 oz.) pkg. frozen chopped broccoli, about 1 1/2 to 2 cups
• 1/2 cup chopped onion
• 1 cup Sauce (below)
• Paprika

Sauce:

• 1/4 c. butter
• 1/4 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. chicken broth
• 1/2 cup evaporated milk
• 2 tbsp. cooking sherry

Preparation:

1. Spread half the chicken in the slow cooker or Crock Pot. Top with the mushrooms, water chestnuts, onion and broccoli. Arrange remaining chicken on top. Cover with sauce (directions below). Sprinkle with paprika. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, or until chicken is thoroughly cooked.
2. Sauce Instructions: Melt butter in medium saucepan over low heat. Blend in flour, salt, and pepper.
3. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in wine. Makes about 2 cups.