VELVET CHICKEN WITH MUSHROOM WINE SAUCE

2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 1/2 cups milk
1 cup white wine
1 cup uncooked converted rice
1 package onion soup mix
6 chicken breasts, boneless and skinless
6 Tbs butter
salt and pepper to taste
grated Parmesan cheese

In a large bowl, mix the cream of mushroom soup, milk, wine, rice and onion soup mix.

Place the chicken breasts in the bottom of the crock pot stoneware. Place one tablespoon of butter on each chicken breast. Pour the soup mixture over the chicken and season with salt and pepper. Sprinkle with the Parmesan cheese.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.