4 large boneless, skinless chicken breasts
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1/4 cup dry white wine
1 small carrot, peeled, julienned and cut into 1/2-inch pieces
1/4 cup sliced mushrooms
1 tsp. dried parsley
1/8 tsp. pepper

Season chicken with salt and pepper. Place in crockpot.

Combine soup, wine, carrots, mushrooms, parsley and pepper. Pour over chicken.

Cover and cook on low-heat for 5 to 6 hours, stirring quickly a couple of times during cooking. Serve with cooked pasta, rice or mashed potatoes.

Yield: 4 servings