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.