• 1 Rating

Chicken and fresh mushrooms slow-cook in cream cheese, wine and soup. It's easy to put together but tastes like chicken in a complex cream sauce--smooth with delicate seasoning.

Source: Midwest Living
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Ingredients

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Directions

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  • If you like, brown chicken on both sides in a large skillet in hot oil over medium heat. Combine mushrooms in a 3-1/2- or 4-quart slow cooker; top with chicken. Melt butter in a medium saucepan; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken.

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  • Cover; cook on low-heat setting for 4 to 5 hours.

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  • Serve chicken and sauce over cooked rice. Sprinkle with chives, if you like. Makes 4 servings.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

602 calories; total fat 25g; saturated fat 14g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 162mg; sodium 1944mg; potassium 659mg; carbohydrates 41g; fiber 2g; sugar 4g; protein 47g; trans fatty acidg; vitamin a 826IU; vitamin c 3mg; thiaminmg; riboflavin 1mg; niacin equivalents 20mg; vitamin b6 1mg; folate 69mcg; vitamin b12mcg; calcium 50mg; iron 3mg.

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
09/07/2020
This is deLIcious. I forgot to buy cream cheese with chives so used the plain I had and added onions. Don't drink dry wine so used the white I had and used only 3 chicken breasts. I can't imagine it being any better than it was. The sauce is the killer. Thanks.