Ingredients
2 pheasants, cut into fourths
1/2 cup chicken broth
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 medium onion, chopped
1 clove garlic, finely chopped
1 can (10.75 ounce size) condensed cream of chicken soup
4 ounces sliced mushrooms, drained
paprika

Directions
Place the pheasant in a 3 1/2 to 6 qt. slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika.

Cover and cook on LOW 6-7 hrs. or until pheasant is tender.

nutrition
412 calories, 21 grams fat, 6 grams carbohydrates, 47 grams protein per serving. This recipe is low in carbs.