Creamy Slow0cooker Chicken
Submitted by: sgnewt
"I got this from Southern Living magazine and tried it out this week. It's delicious and sooo easy. If you don't like mushrooms, you could substitute red bell pepper and onion.
I used the McCormick's Mediterranean Spiced Sea Salt in place of seasoning salt.
This is great served over rice, noodles or even biscuits. You can also make it ahead, transfer to an 13x9 baking dish and freeze it up to one month. To reheat, thaw in the refrigerator for 8 to 24 hours, reheat (c0vered in aluminum foil) at 325* for 35 minutes. Uncover and bake for 15 minutes or until thoroughly heated."
6 skinned and boned chicken breasts
2 tsp. seasoned salt
2 Tbps. canola oil
1 (10 3/4-oz) can reduced-fat cream of mushroom soup
1 (8oz) package of 1/3-less-fat cream cheese
1/2 cup dry white wine
1 (0.7-oz) envelope of Italian dressing mix
1 (8-oz) package sliced fresh mushrooms
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 c hicken in slow cooker. Sppon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.