Crock Pot Chicken Curry

Ingredients

4 to 6 chicken breasts, boneless and skinless
1/2 cup flour
1 tsp curry powder
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp vegetable oil
1 (10 3/4oz) can cream of mushroom soup
1 can or jar mushrooms , drained (4 oz or more)
1/4 cup amaretto
1 tsp Kitchen Bouquet
2 tbsp lemon juice

Instructions

1. Mix flour, curry powder, garlic powder, salt and pepper in a plastic or paper bag.

2. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to slow cooker.

3. Mix remaining ingredients and spoon over chicken. Cover and cook on LOW 6 to 8 hours. Serve with rice.

Servings: 4 to 6