Ingredients:
2 to 3 boneless, skinless chicken breasts
1 can (4 ounces) mushroom pieces, drained
1 can (10.5 ounces) cream of mushroom soup, condensed
1 tablespoon soy sauce
1 carton (16 ounces) sour cream

Directions:
Place chicken in greased 2 1/2 to 4-quart slow cooker.
Pour mushrooms, soup, and soy sauce over chicken.
Cover and cook on low heat 6-8 hours or on high heat
3-4 hours. Break up chicken with two forks.
Stir in sour cream. Cover and cook on low heat
15-30 minutes. Makes 4-6 servings.

Serve over hot cooked wide egg noodles or rice.