Sour Cream Mushroom Chicken
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
6 boneless, skinless chicken breast halves
1 (1-oz) envelope dry onion soup mix
1 (10.75-oz) can cream of mushroom soup
2 cups sour cream
1 cup fresh mushrooms, sliced (optional)
Place chicken in bottom of slow cooker. In a small bowl, combine dry soup mix and soup; pour over the top of the chicken. Cover and cook on low for 3-4 hours.
Use two forks to break up the chicken into large pieces. Stir in sour cream and mushrooms (if using) and cook on low for an additional 30 minutes.
Serve over rice, noodles, or mashed potatoes.