Creamy Slow-cooker Chicken

Creamy Slow-cooker Chicken Recipe
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Spoon this rich and creamy chicken mixture over pasta, rice or biscuits for a home-style dinner that's sure to satisfy your need for comfort food.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 4 Hours, 15 Minutes

Ingredients

6 skinless, boneless chicken breasts (about 2 1/2 lbs.)
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.

Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.

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.

Note:

Natalie Pritchard, Columbia, South Carolina,

November 2008
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