3 lbs. chicken parts, preferably breasts and thighs
Salt and pepper
2 tbsp. butter
1 med. onion, sliced
1 (4 oz.) can sliced mushrooms, drained
1/2 c. dry sherry
1 tsp. Italian seasoning

Rinse chicken parts and pat dry. Season chicken lightly with salt and pepper. In skillet, melt butter and quickly brown chicken parts, remove with slotted spoon and place in crock pot. Saute onion and mushrooms in skillet. Add sherry to skillet and stir, scraping to remove brown particles.

Pour contents of skillet into crock pot over chicken. Sprinkle with Italian seasoning. Cover and cook on low setting for 6-8 hours or on high setting for 2 1/2 to 3 hours. Makes 4-6 servings.