Creamy Slow Cooker Chicken |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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From Southern Living... 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. Ingredients:
6 boneless skinned chicken breasts (about 2 1/2 lb.) |
2 teaspoons seasoning salt |
2 tablespoons canola oil |
1 (10 3/4 ounce) can reduced-fat cream of mushroom soup |
1 (8 ounce) package reduced-fat cream cheese |
1/2 cup dry white wine |
1 (2/3 ounce) envelope italian salad dressing mix |
1 (8 ounce) package fresh mushrooms, sliced |
Directions:
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.
4. Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.
5. 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.
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