Tender Crock-Pot Chicken rec.food.cooking/Ann Adamcik
4-6 boneless, skinless chicken breasts 1 Tbsp dry Italian dressing mix 1 Tbsp butter
1 can cream of mushroom soup (or celery or chicken) 4 oz. cream cheese 1/4 cup sherry
Place chicken in the crock pot. Sprinkle with Italian dressing mix, dot with butter, cover and cook on low for 5-6 hours. In a saucepan, combine soup, cream cheese, and sherry. Heat until cheese is melted. Pour soup mixture over chicken in crock pot and cook on high for another 45 minutes. Serve over rice. |