Cream Cheese chicken and broccoli

By stacylevine

slow cooker

Ingredients

• 4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
• 1 tablespoon olive oil
• 1 package (1 ounce) Italian salad dressing mix
• 2 cups sliced mushrooms
• 1 cup chopped onion
• 1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets, thawed
• 1 package (8 ounces) low-fat cream cheese, cubed
• 1 ⁄4 cup dry sherry
• Hot cooked pasta

Preparation

Step 1

# Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours.
# Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
# Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.