Creamy Slow Cooker Chicken

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 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 wine
• 1 (2/3 ounce) envelope italian salad dressing mix
• 1 (8 ounce) package fresh mushrooms, sliced

Recipe

• 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, 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.