2 pheasants cut into fourths 1/2 cup chicken broth 2 tablespoons all purpose flour 1 tablespoon Worcestershire Sauce 1 teaspoon salt 1 medium onion chopped 1 clove garlic finely chopped 1 10 3/4 ounce can condensed cream of chicken soup 1 4 ounce can sliced mushrooms drained paprika
Place pheasant pieces in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except paprika; our over pheasant. Sprinkle generously with paprika. Cover and cook on low heat setting 6-7 hours or until pheasant is tender.