Crock Pot Chicken

Suzy requested this recipe for the blog, and I'm happy to add it, it's SOOOO good. Seriously. So good.

Original recipe

You'll Need:

• 2 tablespoons butter
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (10.75 ounce) can condensed golden mushroom soup (or I used cream of mushroom soup)
• 1 (8 ounce) container chive and onion cream cheese
• 1/2 cup dry white wine (or chicken broth, I used broth)
• 4 skinless, boneless chicken breast halves

Directions

1.Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

My notes:

• If you want to save on calories, skip the cream cheese entirely and just use 8oz fat free sour cream
• If you add more than 4 chicken breasts, just add a little milk to the sauce to thin it a bit
• We had this over egg noodles, YUM!