Ingredients:
- 1 chicken, cut up, about 3 to 4 pounds chicken parts
- 2 tbsp. melted butter
- Salt and pepper
- 2 tbsp. dry Italian salad dressing
- 1 can cream of mushroom soup or cream of celery soup
- 6 ounces cream cheese, cut in cubes
- 1/2 cup dry white wine or sherry
- 1 tbsp. finely chopped onion
Preparation:
Wash chicken and pat dry. Brush with butter and sprinkle with salt and pepper. Place chicken pieces in crockpot. Sprinkle dry salad mix over chicken. Cover and cook on low 5-6 hours. About 1 hour before serving, mix soup, cream cheese, wine and onion in saucepan. Cook until smooth. Pour over chicken; cover and cook for 30 minutes longer. Serve with sauce. Serve with rice or noodles.Serves 4 to 6.
More Chicken Recipes
Stuffed Chicken Breasts
Boursin Stuffed Chicken Breasts
Skillet Chicken Rosemary
Chicken Cheddar Bake
Chicken Breasts with Cheese Sauce
Chicken Breasts with Garlic Cream
Crockpot Chicken Breasts with Creole Sauce
Chicken with Crab Dressing
Chicken with Chipped Beef
Chicken Breasts with Artichokes
Chicken Breasts Recipe with Almonds
Fried Chicken Breasts
Oven Fried Chicken Breasts
Brie and Apple Chicken Breasts
Sweet Onion Chicken Breast Casserole Recipe
Buttermilk Chicken Recipe
Honey Baked Chicken Breasts Recipe
Crockpot Chicken Santa Fe
Chile Stuffed Chicken Breasts
Roxanne's Boursin Chicken
Chicken Almondine
Chicken Breasts Hawaiian
Easy Chicken Parmesan
Skillet Chicken Index
Chicken Casserole Index
Top Chicken Casseroles
Baked Chicken Recipes
Oven Fried Chicken Recipes
Chicken Recipe Index
Chicken Breast Recipes
Crockpot Chicken Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
