Ingredients

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 3 boneless skinless chicken breasts, cut up
• 1 1/2 cups slicked fresh mushrooms
• 1/2 cup sliced green onions
• 1 3/4 teaspoons chicken bouillon granules
• 1 cup white wine
• 1/2 cup water
• 1 can (5 ounces) evaporated milk
• 5 teaspoons cornstarch
• Hot cooked rice

Directions

1. Combine salt, pepper, and paprika in a small bowl; sprinkle over chicken
2. Layer, chicken, mushrooms, green onions and bouillon in a slow cooker.  Pour white wine and water over the top.  Cover; cook on HIGH for 3 hours or on low for 5 to 6 hours.  Remove chicken and vegetables to platter; cover to keep warm.
3. Combine evaporated milk and cornstarch in a small saucepan, stirring until smooth.  Add 2 cups liquid from the slow cooker; bring to a boil.  Boil 1 minute or until thickened, stirring constantly.
4. Serve chicken over rice and top with sauce.

Makes 3 to 4 servings