Ingredients
4 boneless, skinless chicken breasts
1/4 cup butter
1 packet dry Italian salad dressing mix
1/2 cup chicken broth
1 package cream cheese, softened
1 can cream of mushroom soup
1/2 cup white wine (optional)Measuring spoons set
Directions
In a skillet, melt butter over medium heat and brown the chicken breasts on both sides.
In a bowl, mix the Italian dressing mix, chicken broth, cream cheese, cream of mushroom soup, and wine (if using).
Place the browned chicken breasts in the crockpot and pour the creamy mixture over them.
Cover and cook on low heat for 4-6 hours or until the chicken is tender and cooked through.
Serve the Crockpot Angel Chicken hot over cooked pasta or rice, garnished with fresh herbs for an extra touch of flavor.
For a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the crockpot during the last hour of cooking.Slow cooker cookbook
Nutrition Facts
Calories:
380
Fat:
21
Carbohydrates:
12
Protein:
30
Sodium:
790
Fiber:
1.5
Sugar:
3
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