Chicken Curry


2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 c. dry sherry
2 tbsp. butter or margarine
2 green onions with tops, finely chopped
1/4 tsp. curry powder
1 tsp. salt
dash of pepper
fluffy rice


Cut chicken into small pieces, place in Crock Pot. Add all remaining ingredients except rice. Cover and cook on high setting 2 1/2 to 4 hours. Serve over hot rice.