1 1/2 to 2 pounds boneless chicken tenders
1 to 1 1/2 cup matchstick-cut carrots
1 bunch green onions (scallions) sliced in 1/2-inch pieces
1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
1 can 98% fat-free cream of chicken soup
2 tablespoons dry sherry (optional)
salt and pepper to taste

Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits. Serves 6 to 8.