Slow-Cooker Chicken and Rice

By ccavaletti

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 2 (10-3/4 oz) cans cream of chicken soup
• 1 (4 oz) can sliced mushrooms, drained
• 1 tsp paprika
• 1 (16 oz) container sour cream
• Hot cooked rice

Preparation

Step 1

In a 4-qt slow cooker, combine chicken, soup, mushrooms and paprika.

Cover and cook on high for 4 hours, or low for 8 hours.

Stir in sour cream 30 minutes before serving.

Serve over hot cooked rice.

Garnish with paprika, if desired.

From Cooking with Paula Deen
January/February 2009