1 frying chicken, cut up
2 tbsp. melted butter
2 tbsp. Italian salad dressing mix
1 can cream of mushroom soup
1 (3 oz.) pkg. cream cheese
1/4 c. white wine

Wash chicken and pat dry. Remove skin, if desired. Brush chicken with butter and sprinkle with salad dressing mix. Place in crock pot and cook on low 4 to 5 hours. Mix soup, cream cheese and wine in small saucepan. Cook until smooth. Pour over chicken in crock pot and cook 30 minutes on low. Serve chicken and sauce with wild rice or noodles. Serves 4.