Chicken with Curried Cream Sauce (Slow Cooker)

By McLean

Ingredients

• 4 to 6 boneless, skinless chicken breasts or legs and thighs
• Oil
• Salt to taste
• Pepper to taste
• 1 can cream of chicken soup
• 1/2 cup mayo
• 1 or 2 tablespoons curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb. fresh or 1 (15 oz.) can, asparagus spears
• 1/2 to 1 cup shredded cheddar cheese

Details

Servings 4

Preparation

Step 1

Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.

Combine soup, mayo, curry powder, salt and pepper. Pour over chicken.

Cover and cook on HIGH for 3 hours or on LOW for 5 hours.

If using fresh asparagus, steam lightly until just tender. If using canned asparagus, heat. Drain asparagus and place in bottom of serving dish.

Cover asparagus with chicken. Sprinkle with cheese.

Serve with egg noodles or white rice.