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This recipe is over 30 years old, and I still get raves about it when I serve it. The original recipe (from Crockery Cookery) calls for one cut up chicken, but with the ability to buy specific chicken parts these days, I usually use just thighs and breasts. Also I reduced the amount of butter. You can skip the sauterne if you have concerns about alcohol.


  • 1 frying chicken, cut up
  • 1 T melted butter
  • salt and pepper
  • 2 T dry Italian salad dressing
  • 1 can cream of chicken soup
  • 6 oz cream cheese
  • ½ C sauterne or sherry
  • 1 T chopped onion


  • Brush chicken with butter, sprinkle with salt/pepper.
  • Place in crock pot.
  • Sprinkle dry salad mix over.
  • Cover and cook on low 5 to 6 hours.
  • About 45 minutes before serving, mix soup, cream cheese, wine, and onion in small saucepan.
  • Cook until smooth.
  • Pour over chicken in pot.
  • Cover and cook another 30 minutes on low.
  • Serve with sauce over rice/noodles.
  • Serves 4-5.
  • You must SAVE this recipe

Categories: Dinner  Main Dish  Poultry 
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