- 6 skinless, boneless chicken breast halves (about 1 ½ lbs).
- ¼ cup butter
- 1 0.7-oz. package Italian salad dressing mix
- 1 10 ¾-oz. can condensed golden mushroom soup
- ½ cup dry white wine
- ½ of an 8-oz. tub cream cheese with chives and onion (I usually just use the full 8 oz. tub; it depends how creamy you want the sauce)
- Whole wheat pasta
Place chicken in a 3 ½ or 4-quart crockpot.
In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in the mushroom soup, wine and cream cheese until combined.
Pour over the chicken that is already in the crockpot.
Cover and cook on the low heat setting for 4 to 5 hours.
Serve chicken and sauce over the whole wheat pasta. Sprinkle with fresh chives if desired.
**This is a recipe from a good friend, that we LOVED. It's so easy in the crockpot!