Slow Cooker Creamy Italian Chicken
Note: If you use thicken chicken breasts you may need more cooking time. Slice them thin or butterfly them for a quicker cooking time.
Servings 4 servings
Ingredients
- 4 boneless skinless chicken breasts butterflied if desired. Or substitute 1 1/2 pounds fresh chicken tenders
- 1 envelope Italian salad dressing mix I used 2 tablespoons of our homemade mix
- 1/4 cup water
- 1 tablespoon olive oil
- 1 pound fresh mushrooms sliced thin
- 8 ounces cream cheese cubed, softened
- 1 10 3/4 ounce can condensed cream of chicken soup, undiluted
- Hot cooked pasta or rice
Instructions
- Place chicken into slow cooker set to low.
- Combine the dressing mix and water and pour over the chicken.
- Cover and cook for 3 hours.
- Heat olive oil in a large skillet over medium-high heat.
- Add the mushrooms and sautee until just starting to soften. Remove and let cool slightly.
- In a large bowl combine the cream cheese and canned soup. Whisk until smooth.
- Fold in the mushrooms and pour mixture over chicken.
- Cover and cook another hour or until chicken is done.