Yummy...good enough for an easy company dinner. Make it lighter on the calories by using fat-free cream cheese and reduced-fat soup.
Sprinkle the chicken with seasoned salt. Cook the chicken in batches in hot oil in a large skillet over medium-high heat 2-3 minutes each side or just until browned. Transfer chicken to a 5-quart crockpot, reserving the drippings in the skillet.
Add the soup and the next 3 ingredients to the hot drippings in the skillet. Cook over medium heat stirring constantly, 2-3 minutes or until cream cheese is melted and mixture is smooth.
Arrange mushrooms over the chicken in slow cooker. Spoon soup mixture over mushrooms; cover and cook on LOW for 4-5 hours. Stir well before serving. 6 servings. Serve with hot cooked rice and Italian vegetables.
6 boneless, skinless chicken breasts
2 tsp. seasoned salt
2 T. canola oil
1 (10 3/4 oz) can cream of mushroom soup
1 8 0z. package cream cheese
1/2 cup dry white wine
1 (0.7 oz.) envelope Italian salad dressing mix
1 8 oz. package sliced fresh mushrooms