Ingredients
- 2 whole chicken breasts – boned
- 1 10.75 oz can cream of chicken soup
- 1/4 cup dry sherry
- 2 tablespoons butter or margarine
- 2 green onions with tops -- finely chopped
- 1 teaspoon curry powder
- 1 teaspoon salt
- dash pepper
- fluffy rice – or saffron rice
Directions
- Cut chicken into small pieces; place in crockpot. Add all remaining ingredients except rice.
- Cover and cook on high 2 1/2 to 4 hours or on low 6 to 8 hours. Serve over hot rice.
- Serves 4. Double recipe for 5-quart crockpot.
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