Creamy Slow Cooker Chicken

Submitted by Meredith .F

"From Southern Living..."Pair this versatile low-fat recipe with Roasted Vegetables and Rice, or use in other innovative ways. Shred the cooked chicken, and toss with hot cooked pasta. Create a casserole or jump-start a filling for easy enchiladas or a fast pot pie. Or splurge and spoon this dish over freshly baked biscuits.""

 

• Ready In: 4hrs 10mins
• Ingredients: 8
• Serves: 6

ingredients

• 6 boneless skinned chicken breasts (about 2 1/2 lb.)
• 2 teaspoons seasoning salt
• 2 tablespoons canola oil
• 1 (10 3/4 ounce) can reduced-fat cream of mushroom soup
• 1 (8 ounce) package reduced-fat cream cheese
• 1⁄2 cup dry white wine
• 1 (2/3 ounce) envelope Italian salad dressing mix
• 1 (8 ounce) package fresh mushrooms, sliced

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.
4. Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.
5. 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.