INGREDIENTS

INSTRUCTIONS

Remove skin from chicken; rinse and pat dry. In a small bowl, mix
salt, pepper and paprika. Rub into surface of chicken, using all of
the mixture. In a slow cooker, alternate layers of chicken, bouillon
granules, mushrooms and green onions. Pour wine slowly over top. DO
NOT STIR. Cover and cook on high for 2 1/2 to 3 hours or on low for 5
to 6 hours or until chicken is tender, but not falling off bone,
basting once if time allows. With a slotted spoon, remove chicken and
vegetables to a serving platter. Cover with foil and keep warm. 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, bring to a boil and boil for 1 to 2 minutes or until thickened.
Spoon some of the sauce over chicken and garnish with parsley. Serve
remaining sauce separately. Serve with steamed rice. Posted to
recipelu-digest Volume 01 Number 339 by James and Susan Kirkland
<kirkland@gj.net> on Dec 04, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1165
Calories From Fat: 365
Total Fat: 41.2g
Cholesterol: 399.9mg
Sodium: 4403.7mg
Potassium: 2508.4mg
Carbohydrates: 57.7g
Fiber: 2.8g
Sugar: 41g
Protein: 136.8g