6 skinless boneless chicken breast halves 1/4 cup butter 1 envelope (0.7 ounce size) Italian salad dressing mix 1 can (10 3/4 ounce size) condensed golden mushroom soup 1/2 cup dry white wine or sherry 1 tub (8 ounce size) cream cheese with chives and onion (or plain cream cheese) hot cooked angel hair pasta snipped fresh chives, optional
Place chicken in a 3 1/2- or 4-quart crockpot.
In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined.
Pour over the chicken. Cover and cook on low-heat setting for 4 to 5 hours.
Serve chicken and sauce over hot cooked pasta. Sprinkle with chives, if desired.
temmagirl Member since: October 21, 2009 REVIEW: I cubed the chicken and then stirred the cooked pasta in during the last 30 minutes and let it soak in the sauce a bit.
Oct 26, 2013
Mom Of Four REVIEW: A wonderfully savory chicken dish! I figured the kids would turn their noses up at it but every bite was eaten.
Jul 3, 2013
Guest Foodie REVIEW: I used regular cream of mushroom soup, sherry, and plain cream cheese (with extra fresh chives) and it was very good. I chopped up the chicken instead of leaving it whole and only cooked it for 3 1/2 hours.
Jan 20, 2013
GingaNinja REVIEW: Just made this tonight - I was a little dubious because of the crazy hodge-podge of flavors, but holy moly was it yummy! I stuck pretty close to the recipe except for the soup - I could only find regular cream of mushroom, not golden mushroom. And I used cooking sherry instead of regular dry wine, which added a bit more salt than I'd have preferred, so perhaps next time I'll use a low sodium mushroom soup to compensate. And I expect the next time won't be too far away!
Dec 27, 2012
Penny Pasta REVIEW: I modified the recipe to 8 servings and found the amount of the ingredients listed was too much. The sauce turned out too thick and after 5 hours, the chicken was not ready so I cooked longer. For my taste, I believe there should be less of the cream cheese and soup and more liquid whether it's wine or sherry.
Nov 13, 2012
Rebecca REVIEW: Excellent and easy!!! The chicken was so moist and tasty,even pickiest eater in the house liked it. Cooked it on low for 5 hours and came out perfect!
Sep 9, 2011
hawkeye REVIEW: This is a great recipe. I didn't have cream cheese with chives so I just used some regular cream cheese. I also ran out of that and didn't want to go the store, so I just substituted a little sour cream for what I lacked in cream cheese. And to make up for the fact I didn't have chives, I threw in about 1/3 or 1/2 packet of onion soup mix. It still came out delicious. My family LOVED it. I also would like to note that I pounded the chicken breast to about 1/2" thick before I put them in the crock pot. The chicken was not dry at all, and very tender. The chicken will be nice and moist if not overcooked. This is a "TWO THUMBS UP". I will definitely make again.
Feb 28, 2011
clemsonacemd REVIEW: This was delicious. I actually didn't make it as a slow cooker recipe, simply baking the chicken and making the sauce on the stovetop at the same time. The sauce was plenty thick that way. (I was concerned it would be too watery if not slow-cooked with the chicken.) It was very creamy and smooth and not too wine heavy at all. This is definitely a cream sauce, not a light meal, though.
Jun 12, 2009
Andie REVIEW: Oh man....was this ever good! I made my own italian seasoning mix and added lemonade instead of the wine. It was fantastic!
Dec 8, 2008
The San Diegan REVIEW: I received this recipe from a friend and we just love this dish! We have varied the Cream of Mushroom soup by using other cream based soups such as Cream of Asparagus and Cream of Celery for a different flair. This is definitely a dish that you could serve at a family gathering. Easy to make and it takes very little preparation time.