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Slow Cooker Chicken Parisienne
September 14, 2006

Don't usually like canned soup based recipes, but this was quite good. I did brown the chicken and fresh mushrooms first, then deglazed the pan with the wine/chicken broth (I used broth). Added some onion salt, and season salt & pepper. Used the paprika on top at serving to add color. Also used the mushroom soup w/ roasted garlic. Served with rice & glazed carrots. Whole family enjoyed it.

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