Chicken with Wine 4 to 6 boneless chicken breast halves lemon juice seasoned salt and pepper 1 can cream of mushroom soup 3 tablespoons dry white wine grated Parmesan cheese hot cooked rice Rinse chicken breasts and pat dry. Season with lemon juice, seasoned salt and pepper. Place in lightly sprayed crockpot. In a bowl, combine soup with wine; pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on low setting for 6 to 8 hours. Serve with hot cooked rice. Serves 4 to 6. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page