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Salt and pepper
Fresh mushrooms; sliced
1 cn (13.75-oz) bouillon
1/2 cn Water
Flour, salt and pepper birds. Brown in small amount of oil in iron skillet.
Remove to slow cooker, breast down. In same skillet, saute mushrooms and
onions lightly. Add bouillon and water. Pour over birds and cook 30 minutes
on high or 4-6 hours on low. Serve over rice.
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