1-In the slow cooker, combine the two 10.5-ounce cans of cream of chicken soup and ½ cup chicken broth, stirring until smooth.

2-Add ½ teaspoon dried leaf tarragon, ¼ teaspoon pepper, 1 ½ cups sliced mushrooms (if using), and 1 small diced sweet yellow onion, then stir again.

3-Place the 1 ½ pounds boneless skinless chicken breasts on top of the mixture.

4-Cover and cook on low for 6 hours, without opening the lid during cooking.

5-Just before the cooking ends, prepare the 1 pound penne pasta to al dente on the stove according to package instructions.

6-Shred the cooked chicken inside the slow cooker using two forks.

7-Stir in 1 cup sour cream and 1 cup of the shredded cheddar cheese.

8-Add the drained pasta and stir gently.

9-Sprinkle the remaining 1 cup shredded cheddar cheese on top, cover, and cook on low for an additional 20 minutes.

10-Serve and enjoy.