Creamy Slow-Cooker Chicken
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- chicken breasts, boneless and skinless
- 2 tsp
- seasoning salt
- 2 Tbsp
- canola oil
- 1 can(s)
- cream of mushroom soup, light
- 8 oz
- cream cheese, low-fat
- 1/2 c
- white wine, dry
- .7 oz
- italian dressing mix - package
- 8 oz
- mushrooms, fresh - sliced
1Sprinkle chicken with seasoned salt
2Cook chicken, in batches, in hot oil in a large skillet over medium high heat 2 - 3 minutes on each side, or just until browned. Move chicken to 5 qt slow cooker, and reserve juices in pan.
3Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 - minutes, or until cheese is melted and mixture is smooth.
4Arrange mushrooms over chicken in slow cooker.
5Spoon soup mixture over mushrooms.
6Cover and cook on low for 4 hours. Stir well before serving. Can serve over pasta, rice, or biscuits.