Creamy Slow-Cooker Chicken

• 6 skinless, boneless chicken breasts (about 2 1/2 lbs.)
• 2 teaspoons seasoned salt
• 2 tablespoons canola oil
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (8-oz.) package 1/3-less-fat cream cheese
• 1/2 cup dry white wine
• 1 (0.7-oz.) envelope Italian dressing mix
• 1 (8-oz.) package sliced fresh mushrooms

1. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving 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, 2 to 3 minutes or until cheese is melted and mixture is smooth.
3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.
4. Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.
5. To make ahead: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325u0b0 for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.

skinless, salt, canola oil, cream of mushroom soup, cream cheese, white wine, italian dressing, mushrooms

Taken from www.myrecipes.com/recipe/creamy-slow-cooker-chicken (may not work)