Velvet Chicken with Mushroom Wine Sauce
Time on High: 4 to 6 hours Time on Low: 8 to 10 hours Juicy, tender chicken in a delightful mushroom wine sauce.
21 1/2 Ounces cream of mushroom soup
1 1/2 Cups milk
1 Cup white wine
1 Cup converted rice
1 Envelope onion soup mix
6 Chicken breasts, boneless and skinless
6 Tablespoons butter
Salt and pepper, to taste
Parmesan cheese, grated
In a large bowl, mix the cream of mushroom soup, milk, wine, rice and onion soup mix.
Place the chicken breasts in the bottom of the stoneware.
Place one Tablespoon of butter on each chicken breast.
Pour the soup mixture over the chicken and season with salt and pepper.
Sprinkle with the Parmesan cheese.
Cook; Low for 8 to 10 hours or on High for 4 to 6 hours.