will putting cream in slow cooker be a disaster?

[CandyKate]

I want to make pork stroganoff in the slow cooker. I normally cook it in a mixture of a little bit of stock, mushrooms (which release loads of juice) and sour cream. I assume that sour cream won't do well in the slow cooker for 6+ hours?! Should I just cook it fairly "dry" and add the cream right at the end?

I've never had any problems with sour cream in the slow cooker, tbh. I tend to beat a tsp or two of cornflour into whatever liquid I'm adding to help stabilise things anyway...