Prep: 15 minutes
Cook: 4-5 hours (low)
Makes: 6 servings
6 skinless, boneless chicken breast halves (about 1 ½ pounds total)
1/4 c butter
7 oz package Italian salad dressing mix
10.75 oz can condensed golden mushroom soup
½ c dry white wine
½ of an 8 oz tub cream cheese with chives and onion
Snipped fresh chives (optional)
Place chicken in 4 quart slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Add mushroom soup, wine, and cream cheese, stirring until combined. Pour over the chicken.
Cover and cook on low-heat setting for 4-5 hours. Serve chicken with sauce over pasta or rice, sprinkled with fresh snipped chives.
~~I made this for the first time last night to rave reviews from all the kids. I didn't have the fancy tub of cream cheese with chives, so I had to improvise and use dried chives and plain cream cheese, since that was all I had. I doubled the recipe for the troops, so had to use a combination of bone-in and boneless chicken. Work with what you have, but definintely use the golden mushroom soup!
Easy peasy, and great over brown rice.
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