Crock Pot Creamy New Orleans Chicken

• 4 -6 boneless skinless chicken breasts
• 2 tablespoons water
• 8 ounces cream cheese, softened
• 1 (10 1/2 ounce) can cream of chicken soup, undiluted
• 1 (4 ounce) can sliced mushrooms, drained
• Spice Mix
• 3/8 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/8 teaspoon cumin
• 1/8 teaspoon ground coriander
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cracked black pepper

1. Put the chicken breasts in the crock pot.
2. Blend the spice mix with 2 tablespoons of warm water reserving about a teaspoon of the dry spice mix for the sauce.
3. Cover and cook for 3 hours on low.
4. Combine the cream cheese and soup until smooth.
5. Stir in the remaining spice mix and sliced mushrooms.
6. Pour the cream cheese mixture over the chicken breasts.
7. Cook 1 additional hour until the chicken is cooked through.

chicken breasts, water, cream cheese, cream of chicken soup, mushrooms, spice mix, chili powder, paprika, cayenne, cumin, ground coriander, garlic, cracked black pepper

Taken from www.food.com/recipe/crock-pot-creamy-new-orleans-chicken-204938 (may not work)