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Place mushrooms and garlic in a 4- to 5-quart slow cooker. Sprinkle chicken with dried rosemary, salt and pepper. Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Transfer chicken to a cutting board; shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.
For mustard cream, combine sour cream and mustard in a small bowl. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.