1 frying chicken, cut up
2 tbsp. melted butter
Salt and pepper
2 tbsp. (1 pkg.) dry Italian salad dressing mix
1 can cream of mushroom soup
6 oz. cream cheese
1/2 c. sherry
1 tbsp. chopped onion

Wash chicken and pat dry. Brush with butter and sprinkle with salt and pepper. Put in crockpot. Sprinkle dry salad dressing mix over all. Cover and cook on low for 5-6 hours. About 3/4 hour before serving mix soup (undiluted) with cream cheese (cut up in cubes), and wine and onion in a saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low. Serve with sauce and rice or noodles.