I just love this and it's so easy!
2 boneless skinless chicken breasts, cut into 1/2 inch pieces
2 cans cream of chicken soup
1 (4 oz can) sliced mushrooms, drained
1 teaspoon paprika
1 (16 oz) container sour cream
Hot cooked rice
In a 4 quart slow cooker, combine chicken, soup, mushrooms and paprika. Cover and cook on high for 4 hours, or low for 8 hours. Stir in sour cream 30 minutes before serving. Serve over hot cooked rice. Garnish with more paprika is desired.