Chicken and Mushrooms

6 chicken breast halves (about 3 3/4 lb. total)
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 3/4 tsp. chicken bouillon granules
1 1/2 cup. sliced mushrooms
1/2 cup. sliced green onions
1/2 cup. dry white wine or vermouth
1 can (5 oz.) evaporated milk
5 tsp. cornstarch
Minced fresh parsley

Remove skin from chicken; rinse and pat dry. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. In a slow cooker, 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 to 3 hours or on low for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.