Mushroom Chicken in Sour Cream Sauce

1 ½ teaspoons salt

¼ teaspoon pepper

½ teaspoon paprika

¼ teaspoon lemon pepper

1 teaspoon garlic powder

6 skinless, boneless chicken breasts

1 (10.75 ounce) can condensed cream of mushroom soup

1 (8 ounce) container sour cream

½ cup dry white wine

1 (8 ounce) package sliced fresh mushrooms

Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.

Secure the cover onto the slow cooker and cook on Low for 8 hours.