Creamy Slow-cooker Chicken

Carl wasn't wild about it but I loved the sause.

Photo by Janice S.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 6

    skinned and boned chicken breasts

  • 2

    teaspoons seasoned salt

  • 2

    tablespoons canola oil

  • 1

    10 3/4-ounce can reduced fat cream of mushroom soup

  • 1

    8-ounce can reduced fat cream cheese

  • 1/2

    cup dry white wine

  • 1

    .7-ounce package italian herb dressing

  • 1

    8-ounce package sliced fresh mushrooms

Directions

1. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 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 to 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. Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix. To make ahead: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: