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Found this in a Paula Deen magazine and boy is it ever good! Super easy too. Tastes like you slaved away for hours. The chicken turns out very moist. Enjoy!
- In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to comvine. Stir in soup, cream cheese, and wine; cook, stirring constantly, until cream cheese is melted.
- Place chicken in bottom of a 6-quart slow cooker. Pour butter mixture over chicken. Cook on Low, 4 to 6 hours. Serve over pasta.
It says alot if I am rating a recipe with cream of anything-in this case cream of golden mushroom soup this high. I think the wine did the trick. It fooled my taste buds into thinking this sauce had a base made out of something else rather than of golden cream of mushroom soup. I used 5 frozen chicken breasts and cooked for 6 hours. No need to defrost the chicken breasts! Cooked for 5-5.5 hours