I have to admit, I was a bit skeptical about this recipe with such a small amount of liquid -- melted butter -- in the crockpot. But the chicken cooked well in the butter and its own juices. The flavors of the dry dressing mix and cream cheese is quite different. I think, though, I might try adding the sauce a little sooner, say, 1½ hours prior to serving. I used Berlinger Chinin Blanc for the sauce.

I did the chicken a bit different- I cooked it in the crockpot with water for 5 hours- then drained the water and added the butter/salt/pepper and Italian dressing for another hour. The sauce I did the same and added it to the crockpot for 45 min- then served it all over egg noodles. I don't like mushroom soup- but it was good in this recipe! A great recipe to make your own- add veggies!

Used a chardonnay for the white wine. Very good, my 80 year old mother, husband and 12 year old son all said they'd all like it again. I only gave it 4 stars due to the color. There was very little contrast when placed on top of white rice cooked with chicken broth.