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| Crock Pot Chicken Curry |
| 2 pounds boneless, skinless chicken breasts or thighs, or a
combination of both 1 can cream of chicken soup 1/4 cup dry sherry 2 tablespoons butter or margarine, melted 1 bunch green onions, chopped 1 teaspoon curry powder Salt and pepper, to taste Hot cooked white rice |
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| Cut the chicken into bite-sized pieces. Place all ingredients except rice in a Crock Pot. Cover and cook on high for four to five hours. | ||
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| Serve over rice. |
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