Crock Pot Chicken and Mushrooms

6 chicken breast halves

1 1/4 tsp salt

1/4 tsp. pepper

1/4 tsp paprika

1 3/4 tsp chicken bouillon granules

1 1/2 cup. sliced mushrooms

1/2 cup sliced green onions

1/2 cup dry white wine or vermouth

1 can evaporated milk

5 tsp. cornstarch

minced fresh parsley

1. Mix salt pepper and paprika and rub into chicken

2. alternate layers of chicken, bouillon granules, mushroooms, and green onions.

pour wine slowly over top. DO NOT STIR.

3. cover and cook on high for 2.5 to 3 hrs or on low for 5 to 6 hours.

4. Remove Chicken and vegetables.

5. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat breing to a boil for 1 to 2 minutes or until thickened.

7 Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.