Crockpot Recipe : Creamy Mushroom Chicken

Crock Pot Creamy Mushroom Chicken

 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8oz. package of baby bella mushrooms, sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed mushroom soup (I olny had cream of chicken)
1/2 cup dry white wine (i subbed this with water)

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice 

Melt the butter in a saucepan. Add dry italian dressing mix, mushroom soup, wine, and cream cheese. Stir occasionally until cream cheese is melted and sauce is creamy.

Place sliced mushrooms on the bottom of the slow cooker and top with chicken breasts. Pour sauce over the chicken and cook on low for 5 hours. Serve over white rice.