Very good recipe. If you don't want turkey, try it with chicken.
Creamy Mushroom Turkey
3 – 4 pounds turkey breast
2 cans (10.5 oz/each) cream of mushroom soup
1 can (4oz) mushrooms, drained
1 envelope dry onion soup mix
1 c. sour cream
Place turkey breast in greased 4.5 – 6 quart slow cooker. In a bowl mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8 – 10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before serving, break turkey breast into large chunks with two forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10 – 12 servings.
Serve over steamed brown rice with a side salad of iceberg lettuce, cauliflower, and radishes.
*1/2 cup fresh sliced mushrooms can be substituted.
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