Instructions: Rinse chicken and pat dry. Season with salt, pepper and Creole seasoning. In a skillet, melt butter and quickly brown chicken. Remove chicken and put in the slow cooker.

Saute onions and mushrooms in the drippings in the skillet. Add sherry and chicken broth to the skillet and stir. Pour over the chicken. Sprinkle with Italian seasoning. Cover. Cook in the slow cooker on LOW 8 to 10 hours or on HIGH 3 to 4 hours.

Serve over fluffy rice.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.