Chicken in Wine

3 lb chicken parts, preferably breasts and thighs

Salt and pepper

2 tablespoons butter

1 medium onion, sliced

1 can (4 oz.) sliced mushrooms, drained

½ cup 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 spoon 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 skillet into Crock-Pot over chicken. Sprinkle with Italian seasoning. Cover and cook on Low setting for 8 to 10 hours (on High setting for 3 to 4 hours).  Serve chicken over fluffy rice and spoon sauce over top.

4 to 6 servings (about 2 1/2 quarts).