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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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I found this recipe in a magazine of crockpot recipes. Mushrooms and white wine really make this dish. Ten minute prep! Ingredients:
6 boneless skinless chicken breast halves (1 1/2 lbs) |
1 (8 ounce) package of sliced baby portabella mushrooms |
1 medium onion, thinly sliced |
1/4 cup butter |
1 (2/3 ounce) packet italian salad dressing mix |
1 (10 3/4 ounce) can condensed golden mushroom soup |
1/2 cup dry white wine |
0.5 (8 ounce) package chive & onion cream cheese |
cooked rice or cooked pasta, to serve |
Directions:
1. Place chicken, mushrooms and onions in a 3 1/2 to 4 quart slow cooker.
2. Melt butter in a medium saucepan; stir in the Italian dressing mix.
3. Stir in soup, white wine, and cream cheese until combined; pour over chicken.
4. Cook covered on low-heat setting for 4 to 5 hours.
5. Serve chicken and sauce over cooked rice or pasta.
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