Shredded Chicken Sandwiches

4 T. olive oil
4 boneless, skinless chicken breasts
1 onion, chopped (I only did about 1/4 of an onion)
1 can cream of musroom soup
1 1/2 cups chicken broth
2 t. soy sauce
2 t. Worcestershire sauce
salt and pepper in taste

8 multi-grain or wheat buns, split
optional: pickle slices

Heat oil in a skillet over medium-high heat. Add chicken; brown for 5 minutes on each side. Arrange chicken in a slow cooker; set aside. Add onion to skillet; saute until golden brown. Add remaining ingredients, except buns and pickles, to skillet; stir well and pour over chicken in slow cooker. Cover and cook on low setting for 6-8 hours. Remove chicken from slow cooker and shred with a fork. Return to slow cooker, stir well, and spoon chicken onto buns and garnish with pickles if desired. Makes 8 sandwiches.