Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Red or white wine (use cooking wine for more flavor)
- Canned cream of mushroom soup
- 1–2 pinches flour (optional)
- Boneless chicken pieces
- 1 container sour cream
- Steamed white rice
Directions
Mix the wine and cream of mushroom soup together in a slow-cooker . If you added too much wine, sprinkle in some flour to keep the sauce from losing viscosity.
Take the chicken cuts, strip off the fat, and rinse well. Immerse the chicken in the sauce mixture in the slow-cooker. Be sure to fully submerge the chicken.
Mix in sour cream, put the lid on, and set the slow-cooker to cook for 8 hours on low heat.
Serve the finished chicken with the steamed rice.