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.