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Originally shared on the web 02/27/2008

4 T. olive oil
4 boneless, skinless chicken breasts
1 onion, chopped
10-3/4 oz. can cream of mushroom soup
1 c. chicken broth
2 t. soy sauce
2 t. Worcestershire sauce
1/2 c. sherry or chicken broth
salt and pepper to taste
8 multi-grain buns, split
Optional: pickle slices

Heat oil in a skillet over medium-high heat. Add chicken; brown for 5 minutes on each side. Arrange chicken in a slow cooker; set aside. Add onion to skillet; sauté until golden. Add remaining ingredients except buns to skillet; stir well and pour over chicken in slow cooker. Cover and cook on low setting for 6 to 8 hours. Shred chicken with a fork; spoon onto buns and garnish with pickles, if desired. Makes 8 sandwiches.