I’ve tried a number of slow cooker chicken recipes, and this one is the best by far. It has been slightly modified in my version, but I can’t recall where I first received it. Despite the fact that I dislike mushrooms, the condensed soup’s mushrooms are very large and simple to remove. Over hot, cooked rice, serve.
Prep Time: | 5 mins |
Cook Time: | 4 hrs |
Total Time: | 4 hrs 5 mins |
Servings: | 4 |
Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1 (8 ounce) container chive and onion cream cheese
- ½ cup dry white wine
- 4 skinless, boneless chicken breast halves
Instructions
- 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.
Nutrition Facts
Calories | 456 kcal |
Carbohydrate | 13 g |
Cholesterol | 133 mg |
Dietary Fiber | 1 g |
Protein | 26 g |
Saturated Fat | 18 g |
Sodium | 1672 mg |
Sugars | 7 g |
Fat | 28 g |
Unsaturated Fat | 0 g |
Reviews
Salty was the main flavor tangy second and the chicken was dry. I followed the recipe precisely. Ended up throwing in the trash. Sorry but not good
I agree with some of the neg reviews. Salty and bland despite addition of fresh dill and mushrooms.
It was delicious. I didn’t have the Italian dressing mix but I had dried onion chips. It was still delicious
This tasted amazing. I didn’t change anything in the recipe, but put it over linquine instead of rice. Delicious!
I my family and I LOVE this. I omit the wine since I have kids and I use regular can of mushroom soup and it’s great. I do about 1.5 lbs of chicken on low for 4 hours. So tender and delicious. I also found that the Trader Joe’s onion and chive cheese makes it the best otherwise it’s too rich with the regular cream cheese
I didn’t change a thing–fabulous with jasmine rice and sour dough bread to soak up the juice!
I made the is easy, yummy meal for the first time last week and got 2 thumbs up from my hubby and my teenage boy. Since they don’t like mushrooms – I used Cream of Chicken soup instead. I also added a bag of frozen California veggies and added an extra packet of Italian seasoning. Will be making again today!
Loved it! Husband said, “Perfect winter comfort food.” Googled “substitute for dry Italian-style salad dressing mix” and used 1/2 t Frontier all purpose seasoning and salt, and 1/4 oregano, garlic powder, and black pepper. I used Pacific Foods cream of chicken soup. I used chicken tenders and it took about 4 hours on Low. Added 30 grams of grated Parmesan cheese at the very end.
When I made this a few days ago, my husband and son (a professional chef) tasted it and said, “Well, it’s not bad…” Two days later, when I reheated it for dinner, they were gobbling it up and asking me to make it again. An unqualified success! And yes, I am going to make it again.
possibly my favorite chicken recipe in the slow cooker i’ve ever tried.
This is a fantastic dish, my whole family loves it. First time only change was to substitute chicken broth for the wine. Second time I made it I put the crock pot on high and added the butter, italian dressing mix, cream cheese, soup, and broth and let it melt, stirred it to blend, then added the chicken. Saved me washing another pan :). We like it over rice or noodles.
Heavenly is the word! I make it once a month on average.
Very good! I used broth rather than wine as I didn’t have any on hand and I added 3 sliced white button mushrooms (love mushrooms). I also used the Good Seasonings brand Italian dressing mix. We served over white rice. Husband and kids really liked it. Thanks for the recipe!
Oh Jennie, this was wonderful and SO easy! I doubled the recipe because we like to have enough for lunch the next day. I only used one package of Italian dressing, and it was perfect. If I had used two, I’m sure it would still have been delightful. I did saute one finely chopped onion and 6 cloves of garlic in the butter. Then added Chardonnay and let that simmer for about 10 minutes before adding the soup and cream cheese. I only had one can of Golden Mushroom so I had to use a can of Cream of Chicken (all I had left) as well. Cut my chicken breasts into large chunks (I butcher my breasts to begin with getting all that gross cartilage stuff out). Then I seasoned them directly with a quarter of that Italian seasoning packet as well as some garlic powder and oregano. The rest of that packet went into the soup mixture. I didn’t have enough cream cheese to double the amount along with the rest of my ingredients, so right before it was done, I shredded some fresh parmegano-reggiano into it to try to mimic having the full amount of cream cheese. Also, I steamed some fresh broccoli and threw that in about 10 minutes before serving. And lastly, I added four Calabrian peppers (packed in oil) to the mixture with the broccoli to render a little flavorful heat. Served over fettucine. I licked my plate. Thanks so much Jennie – this is a winner!
We both liked this. Used 1 lb of chicken instead of 4 breasts. Used regular CoM instead of golden, because I don’t like the flavor of the golden. Store I went to was out of chive and onion cream cheese so used regular and added onion powder and dried chives. Also added white pepper and worcestershire. Used Pinot Grigio. Definitely use the wine! Cooked on low for 3 hours, pulled chicken and stirred in (4 oz when dry) cooked medium egg noodles and warmed through.
Yes, I made a change. I didnt have chive cream cheese so I made my own by using cream cheese and dried chives. Also, we like lots of sauce so I added to the Golden Mushroom soup a can of cream mushroom soup. I also used the whole bottle of wine (small mini bottle). No sense in throwing the little bit of wine left out. This was super moist and yummy. Marilyn
I cooked this exactly as the recipe. It was far too salty for me and my husband, and he really likes his dishes salty.
This was delicious!! Used boneless, skinless chicken thighs instead of breast because that’s what I had on hand, and it turned out perfect. Served over hot rice…OMG so good!! Thanks for a great recipe!
This is a winner every time. The chicken is tender. The sauce is cheesy and savory. No modifications made
Everyone in my family loves this meal. It’s super easy to make! We make it at least 3 times a month!
This is so easy and it turned out great. I’m recently widowed and looking for easy comfort food recipes. This fit the bill. I used the spicy version of the Italian dressing dry mix and it was fine. Did this in my Ninja Foodi Deluxe using the slow cooker setting on low for 4 hours. Chicken breasts were perfect. I did check with a thermometer to make sure they were at 165 degrees. Enjoy! I’ll make it again!