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4 chicken breasts, washed, fat removed
1 Can cream of chicken soup - (10 oz)
1 Tablespoon lemon juice
1/2 Cup mayonnaise
1 Cup chopped celery
1 Tablespoon grated onions
1/2 Cup pimientos, sliced
1/2 Cup almonds
Potato chips, crushed

Lay prepared chicken breasts in the bottom of the slow cooker. Mix all other ingredients in mixing bowl, except almonds and potato chips. Pour over chicken breasts. Cover and cook on LOW for 8 to 10 hours. Remove each serving to dinner plate. Spoon extra "gravy" over chicken breast and top with almonds and potato chips. This recipe yields 4 servings.

Source: Recipes collected from PUBLIC DOMAIN BBS BOARDS in 1995-1999