Instructions: 1 10 3/4-Ounce can condensed cream of mushroom soup 1 8-ounce
package cream cheese
softened
1/2 cup sherry
salt and pepper
to taste

Instructions:
Wipe chicken with paper towels. Cut whole roaster into pieces. Put cut-up chicken in slow-cooker. I prefer to skin it or buy it skinned. (For safety reasons, experts recommend cutting a whole chicken in pieces before cooking in a slow-cooker.)

Shake dressing over chicken pieces. Dont add liquid. Cook on high for 3 hours or on low for 7 to 8 hours.

In a saucepan or microwavable bowl, heat mushroom soup, cream cheese, sherry, salt and pepper until the cheese is melted. Stir to mix. Add to slow-cooker and cook another 30 minutes.

Serve over rice or noodles.

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