SLOW COOKER CHICKEN
MARGIE BARHAM
ingredients
- 6 boneless skinless chicken breasts (2.5 lbs)
- 2 tsp seasoned salt (I use Mrs Dash or Nature’s Seasoning)
- 2 Tbsp canola oil
- 1 can reduced-fat cream of mushroom soup
- 8-oz reduced-fat cream cheese
- 1/2 cup white wine
- 1 pkg Italian salad dressing mix
- 1 pkg mushrooms, sliced preferred
directions
- 1
Sprinkle chicken with seasoned salt.
- 2
Cook chicken in oil until browned.
- 3
Put in crockpot.
- 4
Add soup, cream cheese, wine and dressing mix to the skillet used for browning chicken.
- 5
Cook on medium for 2-3 minutes or until blended.
- 6
While cooking, slice mushrooms and place over chicken.
- 7
Spoon soup mixture over both.
- 8
Cook on low in crockpot for 4 hours.
- 9
Serve with roasted vegetables and rice.
Source: Margie Barham (Dana Hiller)
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