Boneless, skinless chicken breasts
Salt and pepper
1 packet dry Italian salad dressing mix (about 2 tbsp.)
1 (10 3/4 oz.) can condensed mushroom soup
2 (3 oz.) pkgs. cream cheese, cut into cubes
1/2 c. sauterne or sherry
1 tbsp. chopped onion

Wash chicken and pat dry. Sprinkle with salt and pepper and place in crock pot. Sprinkle dry salad mix over chicken. Cover and cook on low about 5 or 6 hours.

About 3/4 hours before serving, mix soup, cream cheese, wine and onion in small saucepan. Cook until smooth. Pour over chicken. Cover and cook on low for 30 minutes. Serve over rice or noodles or plain.