- 6
Ingredients
- 1 frying chicken, cut up
- Salt & pepper
- 1 can cream of mushroom soup
- 1/2 c. sauterne or sherry
- 2 tablespoons dry Italian salad dressing mix
- 6 oz. cream cheese, (2 3oz. packages) cut in cubes. (I use neufchatel or low fat cream cheese)
- 1 tablespoon onion, chopped
- Optional: 8 ounces mushrooms
Preparation
Step 1
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.
Notes:
I would try and skin as many pieces as I can because unless you brown the chicken first, the skin will get slimy and then adds a lot of fat that needs to be skimmed off. I think it is best to discard as much of the skin and fat as possible before adding to the crock pot. You can also use boneless skinless chicken but the cooking time will be shorter.