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1 frying chicken -- cut in pieces
salt and pepper -- to taste
1 10. 75 oz can cream of mushroom soup
1/2 cup dry white wine or sherry
2 tablespoons butter or margarine -- melted
2 tablespoons dry Italian salad dressing mix
2 3 oz pkg cream cheese -- cut in cubes
1 tablespoon chopped onion
Wash the chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker and sprinkle with dry salad dressing mix. Cover and cook on Low for 5 to 6 hours. About 45 minutes before serving, mix soup, cream cheese, wine and onion in a saucepan. Cook over low heat until smooth. Pour over chicken in pot. Continue cooking for another 30 minutes.
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