The Cookbook

Creamy Slow-cooker Chicken

Makes: 6 servings, Prep: 10 min. Cook: 4 hr. 15 min.

6 skinned and boned chicken breasts (about 2 1/2 lb.)
2 tsp. seasoned salt
1 tbsp. canola oil
1 (10 3/4 oz) can reduced-fat cream of mushroom soup
1 (8oz) package 1/3-less-fat cream cheese
1/2 cup dry white wine
1 (0.7 oz) envelope Italian dressing mix
1 (8 oz) package sliced fresh mushrooms

1. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2-3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2-3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

I used Good Seasons Italian All Natural Salad Dressing & Recipe Mix. And a bottle of Crane Lake Chardonnay which was a gift. I don't know if it is dry. Tastes good though.

I'm going to serve this with Uncle Ben's White and Wild rice, and a steamed mixture of broccoli, carrots and cauliflower.

Knotlazy