Creamy Slow-Cooker Chicken

Tonight we had a new crockpot dish. I thought that it was VERY good...especially considering it is low fat and quick!

6 (I used 4 large) chicken breast
seasoned salt
canola oil
1 can reduced-fat cream of mushroom soup
1 package 1/3 less-fat cream cheese
1/2 cup dry white wine
1 (o.7 oz) envelope Italian dressing mix
1 (8oz) package sliced fresh mushrooms

1. Sprinkle chicken with season salt. Cook chicken in hot oil over medium-high heat for 2-3 minutes on each side or until browned. Transfer chicken to slow cooker, reserve drippings in skillet.
2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly until cheese is melted and mixture is smooth.
3. Arrange mushrooms over chicken in slow cooker. Spoon mixture over mushrooms. Cover and cook on low 4 hours. Stir well before serving.

I served it over rice. I hope you enjoy!!