Amount
Ingredient
Preparation



3
pounds
chicken

fryer, cut up into pieces



1
x
salt and black pepper





1
each
soup, cream of mushroom





1/2
cup
sauterne

or sherry



2
tablespoons
butter

or margarine



2
tablespoons
italian dressing mix, dry

(0.7-oz), dry mix



6
ounces
cream cheese

(2x3 oz pkgs), cut in cubes



1
tablespoon
onion

chopped

 Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. 

About 3/4 hour before serving, mix soup, cream cheese, wine, and
onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 3 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.