- 1 chicken fryer, cut-up
- 2 tablespoons [30 g] butter or margarine, melted
- Salt and pepper, to taste
- 2 tablespoons [30 mL] dry Italian salad dressing mix
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 2 [3-ounce / 85-g each] packs cream cheese, cut into cubes
- 1/2 cup [125 mL] Sauterne or Sherry wine
- 1 tablespoon [15 mL] chopped onion
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- Rinse then pat dry chicken pieces.
- Brush chicken pieces with melted butter or margarine; salt and pepper.
- Arrange chicken pieces into slow cooker.
- Sprinkle chicken pieces with dry Italian salad dressing mix.
- Cover and cook on 'LOW' for 5 to 6 hours.
- About 45 minutes before serving, mix together cream of mushroom soup concentrate, cream cheese cubes, Sauterne or Sherry wine, and chopped onion into a small saucepan.
- Cook until smooth.
- Pour over chicken in pot.
- Cover and cook for 30 minutes longer, still on on 'LOW'.
- Serve chicken pieces, coated with sauce.
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