In slow cooker add:
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1 tsp. garlic powder
1/2 tsp ground cumin
10 oz. cream of mushroom soup
8 oz. sour cream
1/2 cup broth
1/2 pound fresh mushrooms, sliced
Stir it all together right in your slow cooker.
Add 6 skinless boneless chicken breast halves (I chopped mine into large chunks)
Cover and cook on high for 4 hours or slow cook all day.
Serve over whole wheat egg noodles or fettuccine.
*Recipe adapted from Clover Lane