Sprinkle chicken breasts lightly with salt, pepper and paprika. Place in crock pot on low. Combine wine and soup; mix in sour cream. Pour over chicken breasts. Sprinkle with paprika. Cover and cook on low 6-8 hours. Serve over wild rice or noodles.
From Teresa Wojtowicz Cole
All commercial canned "cream of" soups contain wheat flour, so I need to substitute.
Gluten-Free Substitute for Cream of Mushroom Soup
1/4 lb fresh mushrooms, chopped
Place the vegetables in a saucepan with the stock and simmer, covered, for 20 minutes. Cool slightly and remove vegetables to food processor. Process briefly and return to stock.
From The Gluten-Free Gourmet, by Bette Hagman
Shortcut Gluten-Free Substitute for Cream of Mushroom Soup
1 cup non-instant dry milk
Combine all ingredients and mix well. Store in an airtight container on your pantry shelf. This mix is the equivalent of 8 or 9 cans of soup.
Blend 4 Tbsp of above base with 1/4 cup cold water. Add liquid from one 4-oz can of mushroom bits and pieces and enough cold water to make one cup, and cook, stirring, until the soup thickens. After the soup thickens, add the mushrooms.
From The Gluten-Free Gourmet Cooks Fast and Healthy, by Bette Hagman
Updated April 16, 1999