Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    chicken breast halves (about 3 3/4 lb.
                         -- total)
   1 1/4  teaspoons     salt
     1/4  teaspoon      pepper
     1/4  teaspoon      paprika
   1 3/4  teaspoons     chicken bouillon granules
   1 1/2  cups          sliced mushrooms
     1/2  cup           sliced green onions
     1/2  cup           dry white wine or vermouth
   1      can           (5 oz.) evaporated milk
   5      teaspoons     cornstarch
                        minced fresh parsley

Preparation:

1. Remove skin from chicken; rinse and pat dry. 2. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. 3. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. 4. 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. 5. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. 6. 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. 7. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.