1 pkg. chicken, boneless breasts or thighs
1/4 c. white wine
1 can cream of mushroom soup
1 c. sour cream
1/4 c. flour
Place chicken in Crock Pot. Mix wine and soup and pour over chicken. Cover and cook: low 7-9 hours or high 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on low. Serve chicken and gravy over hot cooked noodles.