I was in the mood to not spend much time cooking. Okay, I’m always in that mood, but anyway. I found this recipe online after doing some searching around. I don’t have the link to share. I found it in some comments of another recipe and I don’t remember where I found it. The commenter said that this was a Paula Dean recipe in a November/December 2007 magazine (which magazine? I have no clue).
G liked it and actually ate it up. He needed some convincing, after all, there is sauce involved.
Slow Cooker Italian Chicken
Update! Here’s the photo!
1/2 cup butter
1 (0.7 ounce) package Italian salad dressing
2 cans golden mushroom soup
1 8-ounce container cream cheese with chives and onion
1 cup dry white wine (I used Chardonnay)
6 boneless, skinless chicken breast halves
Hot cooked angel hair pasta
In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheese and wine; cook, stirring constantly, until cream cheese is melted.
Place chicken in bottom of a 6 quart electric slow cooker. Pour butter mixture over chicken. Cook on Low for 4 to 6 hours. Serve over pasta. Garnish with fresh chopped parsley, if desired.
I just love super easy recipes like these. I need to find more of them. I hope you like it as much as we did.
