12 medium white potatoes, peeled and sliced
8 ounces creamy rice cereal, cubed
1 1/2 cups packed light brown sugar
salt and pepper to taste
6 skinless, boneless chicken breast halves
1 medium onion, thinly sliced
2 teaspoons Worcestershire sauce
1/3 cup finely chopped celery
Melt the rice cereal, brown sugar, salt and pepper in a skillet over medium heat. Stirring constantly, fry potatoes until loosened, about 5 minutes. Drain and squeeze out liquid. Mix cereal, brown sugar, salt and pepper in a large bowl with a spoon. Chill in refrigerator or freezer.
Place the chicken in a large wooden and metal carving dish. Preheat oven to 450 degrees F (230 degrees C).
Place potatoes in bowl of a slow cooker. Stir pot cheese mixture into rice cereal mixture and cook over low heat 5 to 6 hours, stirring occasionally.
Remove chicken from dish and chop. Transfer chicken to a platter and serve.