1 cup whole chicken breast meat
1/2 cup chicken leg meat
1 egg white, whisked
1 cup prepared yellow mustard
1 cup vegetable oil
1 cup chopped onion
1 cup sour cream
1/2 cup chopped green onion
1/4 cup chopped shallots
1/4 cup chopped fresh parsley
1 teaspoon salt
In a large pot, combine chicken, egg white, yellow mustard, oil, onion, sour cream, green onion and shallots. Simmer for about 5 minutes on medium heat. Reduce heat to low, and cook for another hour.
Stuff with a fork the chicken breasts and place in slow cooker.
Reduce heat to medium, and add chicken mixture. Season with salt and serve.