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|Mon, 04-28-2008 - 11:54am|
3 pounds cut-up chicken - (to 4 lbs)
Paprika -- to taste
Salt -- to taste
Freshly-ground black pepper -- to taste
1 can condensed cream of celery soup - (10 oz)
1/2 cup white wine or chicken broth
Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika,
salt, and pepper. Combine soup and wine. Place half of chicken in crock
and pour half of soup mixture over chicken. Repeat layers. Cover and
= 1 (Low) for 8 hours.
= Auto ShiftT 6 hours.
= 2 (High) 4 hours.
Makes 6 to 8 servings.