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Slow Cooker Chicken Parisienne
September 24, 2013

Easy basic recipe, but one that needs some tweaking to achieve a fuller flavor. Have made it several times and will continue to use the following method; browned the chicken in olive oil using a mixture of flour, garlic, seasoning salt, paprika, and onion powder to provide a richness to the sauce. I believe this enhances the flavor that so many reviews find lacking. Used the Golden Mushroom soup mix with golden sherry in place of the wine (as that's all I had on hand) and poured over the layer of chicken and thinly sliced portabella mushrooms. Reduced the cooking time to accommodate browning the chicken. Served over noodles for an easy, low stress dinner. Perfect for the working mom! Thanks Judith for the submission! UPDATE: Just 2 of us for dinner vs the whole "herd" so I had plenty of leftovers. Had a "hmmmm" moment and thought this might be good as chicken and dumplings. So the next night I added chicken stock to the remaining gravy, made herb dumplings found on this site, brought the gravy and chicken to a slow rolling boil and added the dumplings to cook. I can't even begin to tell you what a great use of leftovers this was. Absolutely outstanding!

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