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Yield: 6 servings
Combine salt, pepper, paprika and lemon pepper seasoning; rub over chicken. Place in a slow cooker.
In a bowl, combine the soup, sour cream and broth (or wine); stir in mushrooms. Pour over chicken.
Cover and cook on low setting for 6 to 8 hours or until chicken juices run clear. Thicken the sauce with cornstarch or flour (dissolved in water), if desired.
Please note that some ingredients and brands may not be available in every store.