Creamy Slow-cooker Chicken (Shelby Township, MI)

Ingredients

  • 6  skinned and boned chicken breasts (about 2 1/2 lb.)
  • 2  teaspoons  seasoned salt
  • 2  tablespoons  canola oil
  • 1  (10 3/4-oz.) can reduced-fat cream of mushroom soup
  • 1  (8-oz.) package 1/3-less-fat cream cheese
  • 1/2  cup  dry white wine
  • 1  (0.7-oz.) envelope Italian dressing mix
  • 1  (8-oz.) package sliced fresh mushrooms

Preparation

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.