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Creamy Slow-Cooker Chicken

Source of Recipe


Southern Living magazine



List of Ingredients



• 6 skinned and boned chicken breasts (about 2½ pounds)
  
• 2 tsp seasoned salt
  
• 2 Tbsp canola oil
  
• 1 (10¾-ounce) can reduced-fat cream of mushroom soup
  
• 1 (8-ounce) package 1/3-less-fat cream cheese
  
• ½ cup dry white wine
  
• 1 (0.7-ounce) envelope Italian dressing mix
  
• 1 (8-ounce) package sliced fresh mushrooms
  






Instructions



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-quart 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.
   
   Makes 6 servings.
   
   
   TO MAKE AHEAD
   
   • Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to 1 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.