Yield: 6-8 servings
- 3 to 4 lbs. cut-up chicken
- Paprika, salt, and pepper
- 1 can (10 oz.) condensed cream of celery soup
- 1/2 cup white wine or chicken broth
- Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and pepper.
- Combine soup and wine. Place half of chicken in crock and pour half of soup mixture over chicken. Repeat layers.
- Cover and cook on preferred setting:
- Low - 8 hours
- Auto Shift - 6 hours
- High - 4 hours
Recommended Products: Slow Cookers