Chicken In Wine

3 pounds breasts and thighs

salt and pepper 2 tablespoons butter

1 medium onion -- sliced

1 4 oz can sliced mushrooms -- drained

1/2 cup dry sherry

1 teaspoon Italian seasoning

fluffy rice

Rinse chicken parts and pat dry. Season chicken lightly with salt and pepper. In skillet, melt butter and quickly brown chicken parts; remove with slotted s poon and place in Crock-Pot. Saute onion and mushrooms in skillet. Add sherry to skillet and stir, scraping to remove brown particles. Pour contents of ski llet into Crock-Pot over chicken. Sprinkle with Italian seasoning. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours.

Serve chicken over fluffy rice and spoon sauce over top. Serves 4 to 6