Crock Pot Chicken W/Curried Cream Sauce

• 4 boneless skinless chicken breasts
• oil
• 1 (10 3/4 ounce) can cream of chicken soup
• 12 cup mayonnaise
• 1 -2 tablespoon curry powder
• 12 teaspoon salt
• 18 teaspoon pepper
• 1 green apple, peeled and diced fine (optional)
• 1 lb fresh asparagus or 1 (15 ounce) can asparagus spears
• 12-1 cup shredded cheddar cheese (optional)

1. Brown chicken on all sides in oil and season with salt and pepper.
2. Place in slow cooker.
3. Combine soup, mayonnaise, curry and more salt and pepper, if desired.
4. Cook on high for 3 hours or on low for 5 hours.
5. Serve over noodles or rice.
6. *If using fresh asparagus: steam fresh asparagus until just tender.
7. *If using canned asparagus: heat.
8. Drain asparagus and place in bottom of the serving dish, covering asparagus with noodles and sprinkle with cheese.

chicken breasts, oil, cream of chicken soup, mayonnaise, curry powder, salt, pepper, green apple, fresh asparagus, cheddar cheese

Taken from www.food.com/recipe/crock-pot-chicken-w-curried-cream-sauce-48286 (may not work)