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Chicken in Sour Cream Sauce

Tender chicken is deliciously dressed up in a flavorful cream sauce with fresh mushrooms. This is an excellent entree for your family or guests. —Jane Carlovsky, Sebring, Florida
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 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 (7 ounces each)
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1/2 cup dry white wine or chicken broth
  • 1/2 pound fresh mushrooms, sliced
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • Additional paprika, optional

Directions

  • In a small bowl, combine the first four ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream, and wine; stir in mushrooms. Pour over chicken.
  • Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.
Nutrition Facts
1 chicken breast half : 317 calories, 13g fat (7g saturated fat), 118mg cholesterol, 1065mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 36g protein.

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Reviews

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Average Rating:
  • Janet
    Aug 13, 2020

    Eliminated salt. Used low fat sour cream. Great recipe!

  • CherylS58
    Jul 2, 2020

    My husband and I are always looking for chicken recipes and this one is wonderful! I am not a fan of lemon pepper so I used rotisserie chicken spice and covered the chicken breast on both side with that seasoning. I also just used boneless skinless chicken breast! The sauce over my homemade pasta was outstanding!!!

  • chris28304
    Jul 23, 2019

    I doubled the seasoning. Added chopped onion and minced garlic. Used wine instead of chicken broth. Everyone enjoyed it.

  • Patricia
    Jul 1, 2019

    I made this last night. Normally I NEVER change a recipe until I've made it once exactly as written. I did not have bone-in chicken breasts, but had boneless skinless chicken breasts and bone-in chicken thighs. I did not have cream of mushroom soup but had cream of chicken. Did not have fresh mushrooms either. I used less salt, 1/2 tsp, pepper, paprika and lemon-pepper seasoning. I put it all in the crock pot and turned on high for 2 hours as the chicken was frozen. At 2 hours the chicken was all thawed so I turned it down to low and cooked two more hours. I served over Basmati rice and a side of fresh broccoli. I was good. I'll try again but with the mushroom soup and fresh mushrooms. The chicken thighs were very moist and tender. The chicken breast not so tender or moist, but I find that is the way any time I cook chicken breast in the crock pot. My husband liked this very much

  • cheriinil
    Jun 19, 2018

    Made this for dinner to night. I only had boneless chicken breasts I used those & it was ready in 2 hrs. The only complaint is I'll have to add more seasoning. Love crockpot meals!

  • caglaser
    Jan 27, 2018

    No comment left

  • mgate
    Aug 31, 2016

    I tweaked it a bit by using boneless breasts and wrapping each breast in a slice of bacon. The taste is rich and deliciously satisfying.

  • Kerrismom
    Jul 21, 2014

    I thickened the sauce and served over rice. My husband and ten-year-old really enjoyed it! Since it is just the three of us, we had a fare amount of left overs. So, I shredded the leftover chicken into the mushroom sauce and will serve over biscuits later in the week.

  • rshatz99
    Nov 24, 2013

    Very good for first round, but needs a little kick of something. Maybe some onion would do the trick. Will definitely make again.

  • LKimK77
    Nov 15, 2013

    Awesome recipe and it cooks in the slow cooker ---What could be better!!!!! I just squeeze on fresh lemon juice before i add the seasoning. I'm not a lemon-pepper fan. I also season a little extra for more flavor.