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1 3- to 4-pound fryer, cut up, or 6 chicken breast halves, with bone
1 2-ounce envelope ranch dressing mix
1 10 3/4-ounce can condensed cream of mushroom soup
1 8-ounce package cream cheese, softened
1/3 to 1/2 cup sherry
Salt and pepper to taste
Wipe chicken with paper towels. Cut whole roaster into pieces. Put cut-up chicken in slow cooker.
Shake dressing over chicken pieces. Don't add liquid. Cook on high for 3 hours or on low for 7 to 8 hours.
In a saucepan or microwavable bowl, heat mushroom soup, cream cheese, sherry, salt and pepper until the cheese is melted. Stir to mix. Add to slow cooker and cook another 30 minutes.
Serve over rice or noodles.
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