1 1/2 t. salt
1/4 t. pepper
1/2 t. paprika
1/4 t. lemon pepper
1 t. garlic powder
6 skinless bone in chicken breast halves
10.75 oz. can cream of mushroom soup
8 oz. container sour cream
1/2 cup dry white wine or chicken broth
1/2 lb. fresh mushrooms, sliced

Combine salt, pepper, paprika, lemon pepper and garlic powder. Rub over chicken. Place in slow cooker. Combine soup, sour cream and wine or broth. Stir in mushrooms. Pour over chicken. Cover. Cook on low for 6 to 8 hours or high 5 hours. Serve with potatoes, rice or couscous, salad and applesauce.  Serves 6.