EASY CHICKEN CROCK POT

1 chicken, cut up
2 tbsp. melted butter
Salt and pepper
2 tbsp. dry Italian salad dressing
(half if sm. chicken)
1 can mushroom soup
2 sm. pkg. cream cheese, cut in cubes
1/2 c. sherry
1 tbsp. chopped onion

Wash chicken and pat dry. Brush with butter, sprinkle with salt and pepper sparingly. Place in pot. Sprinkle dry salad mix over chicken. Cover and cook on low 5-6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine and onion in saucepan. Cook until smooth. Pour over chicken, cover and cook 30 minutes. Serve with sauce. Serve with rice or noodles. Serves 4-6.