Creamy Slow Cooker Chicken

I like chicken but I hate how it always gets dried out especially chicken breasts. I’ve been smothering it in the oven with mushroom soup and that still seemed bland and dry. I came across this recipe and wanted to try it. I didn’t have the 1/2 cup of dry white wine and substituted a cup of chicken broth. That made it a little saltier than I wanted. I would suggest using a low sodium broth or low sodium can of mushroom soup. The taste was still great, just need to cut down on a few things. I have a revised recipe below.

 

Creamy Slow Cooker Chicken
Serves 4
An easy recipe to jazz up plain chicken breasts.
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Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Prep Time
5 min
Cook Time
4 hr
Total Time
4 hr 5 min
Ingredients
  1. 2 tablespoons butter
  2. 1 (.7 ounce) package dry Italian-style salad dressing mix
  3. 1 (10.75 ounce) can low-salt condensed mushroom soup
  4. 1 (8 ounce) container chive and onion cream cheese
  5. 1/2 cup chicken broth
  6. 4 skinless, boneless chicken breast halves
Instructions
  1. Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined.
  2. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.
Notes
  1. Tip: I found that the condensed soup and chicken broth made it too salty. I would try to get a low salt version of either one.
Adapted from All Recipes
Adapted from All Recipes
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