4 each boneless skinless chicken breast halves or thighs
1 envelope Italian Salad Dressing Mix
1/4 cup dry sherry
4 oz cream cheese, cubed

Put chicken breasts in crock pot. In small bowl, combine salad dressing mix and sherry. Pour over chicken. Cook on low 4-5 hours, remove chicken breasts from crock pot and add cream cheese chunks to the sauce.. Heat until cream cheese melts, stir mixture, return chicken breasts to crock pot until reheated. Serve over low carb veggies (cabbage or spaghetti squash work well). You can also use frozen chickenand let it cook on low 6-8 hours.