Creamy Slow-cooker Chicken

Pair this versatile low-fat recipe with Roasted Vegetables and Rice, or use in other innovative ways. Shred the cooked chicken, and toss with hot cooked pasta. Create a casserole or jump-start a filling for easy enchiladas or a fast pot pie. Or splurge and spoon this dish over freshly baked biscuits.

Prep Time: 10 minutes
Cook Time: 4 hour(s) 15 minutes
Yield: Makes 6 servings

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.

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.