Ingredients
- 4 boneless, skinless chicken breasts
- 1 package (8 oz) cream cheese, softened
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet dry Italian dressing mix
- 1 cup chicken broth
- 1/2 cup white wine (optional, can substitute with more chicken broth)
- 1/2 cup sliced mushrooms (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Fresh parsley, chopped (for garnish)
- Cooked angel hair pasta or rice, for serving
Instructions
Step 1: Prepare the Crockpot
Set your Crockpot to the low setting. Lightly spray the inside with non-stick cooking spray to make cleanup easier.
Step 2: Layer the Chicken
Place the chicken breasts in an even layer at the bottom of the Crockpot. Season them with salt, pepper, and garlic powder for a bit of flavor.
Step 3: Prepare the Sauce
In a medium mixing bowl, combine the cream cheese, cream of mushroom soup, Italian dressing mix, chicken broth, and white wine (if using). Stir well until smooth. For a smoother texture, use a hand mixer to blend the ingredients.
Step 4: Add the Mushrooms
Add the sliced mushrooms to the mixture if you want an extra layer of flavor. They’ll cook down in the Crockpot and add a nice earthiness to the dish.
Step 5: Pour the Sauce
Pour the prepared sauce evenly over the chicken in the Crockpot, ensuring that the chicken is well covered.
Step 6: Cook
Cover the Crockpot and cook on low for 5-6 hours or until the chicken is tender and fully cooked through.
Step 7: Serve
Once the chicken is cooked, give the sauce a quick stir to ensure it’s smooth. Serve over angel hair pasta or rice, and sprinkle with fresh parsley for garnish.