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
How to Make It
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.
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.
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.
This recipe is simple and delicious!! I used a combination of thighs and breasts. I browned them prior to putting them in the crock pot, as instructed. About an hour before it was finished cooking, I took them out of the pot and shredded them with a fork, returning them to the pot to finish cooking, making it easier to spoon over the rice when time to plate the meal. My husband and I both loved it. I served it with sautéed mixed veggies of zucchini, squash, red peppers and sweet onions. Simply Delicious!!
This is a new favorite crockpot recipe. I always add chopped onion & garlic, sauteed after browning the chicken, then deglazed with a little extra wine. After wine cooks off, place in cooker with chicken. The only other change I make is using only Italian seasoning instead of dressing mix to cut down on the sodium.
I tried a similar recipe to this one and the other one came out so much better. It used chicken cutlets and the end result was like pulled chicken. I had to use a knife for this recipe. This recipe also turned out soupy but was nonetheless delicious over pasta.