I saw the request for a crock pot recipe and thought I'd toss this one out that can be adapted easily to a slow cooker. I use a covered cast iron dutch oven with the home oven set at 250. It is actually one I use for venison but it works as well with goose breasts. You will need a package of Liptons Dry Onion Soup Mix, a can of condensed Golden Mushroom soup, beef broth, a small onion, and as an option about 1 cup sour cream, and both breasts from one goose sliced 1/8 to 1/4 inch thick across the grain. Serve this over egg noodles.
In a bowl, mix together the condensed mushroom soup, the dry onion soup, and a 1/2 soup can of the broth. Place meat at bottom of dutch oven and pour soup mixture over meat. Cover and put in pre-heated 250 degree oven for four to five hours. Approx. 1/2 hour before completion, slice onion and add to the dutch oven (or crock pot). Just before serving, remove from heat and stir in 1/2 to 1 cup sour cream. If you want a thick sauce but don't like sour cream, mix 2 tblspns of masa harina with equal amounts of cold water and then stir into the mixture to thicken instead of the sour cream.