Smothered Chicken Curry n Rice Casserole (slow cooker) Years ago I was invited to dinner with the family of one of my workers. The Grandmother had prepared her special recipe for Curried Chicken and Onions to be served with white rice. A fresh garden salad and homemade whole wheat bread with whipped honey butter was also served. The meal was delicious. I requested the Chicken Curry recipe as it was probably the best in my opinion that I had ever tasted. I was politely denied the recipe as it was her secret. For years I have tried to duplicate the flavor of her secret recipe, but I had always fallen short. The following recipe is very very close and I am satisfied. I will proudly serve this and call it mine. Ingredients: 2.5 to 3 lbs Chicken pieces (I used skin on chicken thighs) 1 large Yellow Onion, peeled, cut in half crossways like as to make onion rings, then julian the halves 2 cans 10.5 oz condensed Cream of Mushroom soup 2 cans 4 oz Mushroom stems and pieces ... do not drain 3 TBS Curry Powder 1 packet Recipes secrets Onion Soup mix (one envelope, not the whole box) All the above is layered in a 5 quart crockpot, onion, 1 can soup, 1 can mushrooms, chicken, curry powder, onion soup mix, 2nd can soup, 2nd can mushrooms. Cook in crockpot on low covered for 6 to 8 hours. This will give you the basic Chicken Curry in sauce to be served over rice of your choice. I chose to do it as a one pot meal, and at the 3 hour point added the following, optional ingredients. 1 box 8 oz Zatarains New Orleans style Smothered Chicken Rice Mix 8 oz fresh Carrots diced 2.5 cups water I offer up this recipe to family and friends who might like to try Chicken Curry with my blessing to enjoy.