Company Chicken and Mushrooms

Remove skin from chicken, rinse and pat dry.

In a small bowl mix salt, pepper and paprika.

Rub into surface of chicken using all the mixture.

In a crockpot, alternate layers of chicken, bouillon granules, mushrooms and green onions.

Pour wine slowly over top.

Do not stir.

Cover and cook on high for 2 1/2 -3 hours or on low 5-6 hours or until chicken is tender, but not falling off the bone, basting only once.

With a slotted spoon, remove chicken and vegetables to a serving platter.

Cover with foil and keep warm. In a small saucepan, stir evaporated milk and cornstarch until smooth.

Gradually stir in 2 c. of cooking liquid from the crockpot. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes until thickened.

Spoon some of the sauce over chicken and garnish with parsley.

Serve remaining sauce separately.