4 large or 6 small chicken breasts trimmed of skin and fat 2 cups sliced mushrooms 2 15 oz. cans low sodium-low fat cream of mushroom soup 1/2 - 3/4 cup white wine or chicken broth 1 1/2 tsp. garlic salt 1 1/2 tsp. dried rosemary crushed 3/4 tsp. paprika 1/2 tsp ground pepper

Place chicken in slow cooker. Combine rest of ingredients in a bowl then pour over chicken. Cover and cook on low until chicken is tender. ( 7-9 hours). Server