needed: - lots of chicken, boneless. Chicken thighs are ideal, or else cut into 1 inch or so peices - 1 can condensed cream of mushroom soup - juice & pulp from 2 lemons, 2 or 3 limes - an entire head of garlic, peeled and chopped or crushed - 1 cup fresh, chopped sage - 1 cup fresh, chopped basil - 1 tblsp sesame oil - 1 tsp soy sauce - 1 tsp celery salt - 1 tsp curry powder Fill your crock pot to about 1/2 an inch below the top with chicken. Beforehand, though, take about half the chicken and mix in a bowl with basil, sage, and sesame oil. Mix together soup, lemon, lime, soy sauce, celery salt, and curry powder. Pour overtop chicken. Cover and let cook in crock pot on 'low' for 12 hours, then on 'high' for 1-2 hours, so that chicken is not only well done, but a little over-cooked. Serve on a bed of rice, or my favourite, ontop of a slice or two of white bread... so yummy
