Creamy Slow-Cooker Chicken submitted by Mom Johnson
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.

v 6 boneless, skinless chicken breasts
v 2 tsp. seasoned salt
v 2 T. canola oil
v 1 (10 3/4 oz) can cream of mushroom soup
v 1 8 0z. package cream cheese
v 1/2 cup dry white wine
v 1 (0.7 oz.) envelope Italian salad dressing mix
v 1 8 oz. package sliced fresh mushrooms