16 oz. boneless, skinless chicken breasts
2-10 1/2 oz. cans condensed cream of chicken soup
4 ears sweet corn
2 tablespoons unsalted butter, melted
4 celery stalks
organic peanut butter, to taste (The brand I buy just has peanuts and sea salt.)
raisins, to taste
Put chicken breasts in a crock pot. Cover chicken breasts with soup. Cover the crock-pot and cook on high for four to five hours. The chicken should be tender and falling apart. Fill a pan with water and add the peeled corn cobs. Cover and bring to a boil. Boil corn for 10 minutes. Drain. Pour butter over corn and turn cobs to coat. Wash celery stalks. Trim off the ends. Cut each stalk into three equal-sized pieces. Spread peanut butter in the center of the celery and top with raisins. Have with a glass of water.