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1. Add the chicken to a 4 quart slow cooker.
2. In a small bowl combine the soy sauce, mushroom soup and mushrooms and mix well.
3. Pour the mixture over the chicken.
4. Cook for 3 to 4 hours on HIGH, covered.
5. Remove the chicken to a cutting board and shred.
6. Add the chicken back to the slow cooker and stir in the sour cream.
7. Cover and cook for another 20 minutes.
8. Serve over rice or noodles.
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