• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon pepper seasoning
• 6 bone-in chicken breast halves, skin removed
• 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1 cup (8 oz) sour cream
• 1/2 cup dry white wine or chicken broth
• 1/2 pound fresh mushrooms, sliced

In a small bowl, combine the first four ingredients; rub over chicken.  Place in a 3 quart slow cooker.  In a large bowl, combine the soup, sour cream and wine or broth; stir in mushrooms.  Pour over chicken.  Cover and cook on low for 6-8 hours or until a meat thermometer reads 170 degrees.  Thicken the sauce if desired.

Jane Carlovsky, Sebring, FL    Yield:  6 servings