I can’t believe it’s Monday again— why oh why do the weekends go so dang fast? I hate it.
This recipe I’m sharing today is absolutely fabulous. But before I get into it, I need to first apologize for the picture because it doesn’t even do this chicken justice. Not that any of my pictures are super fantastic (I’m still learning), but I was in a hurry and just didn’t have time to try and get a decent picture. Anyway, while we were down in St. George over spring break, I took a few of my cooking magazines to go through so I could try and come up with some menu ideas for the next couple weeks. I came across this recipe and marked it because it sounded so good. Let me tell you it is beyond good, it really is.
You will love this for two reasons. First it’s made in your slow-cooker (one of the best inventions ever). I love my slow cooker and with warmer weather on the horizon, I love that I don’t have to turn my oven on when it’s 90+ degrees outside. Second, this chicken is absolutely amazing. The flavor seriously blew me away . . . it is heavenly, scrumptious, fantastic . . . get my drift? After we all devoured this and tried to refrain from licking our plates, we stood over the slow-cooker and dipped our bread into the sauce. We couldn’t get enough of it. Once I FINALLY got Parker to come in from outside and eat, he took one bite and said to me: “Why have you been keeping this from me?”
Do me a favor, make this and make sure you have a yummy loaf of some good artisan bread ready to dip into the sauce, it’s heavenly!
- 1/4 cup butter
- 1 (0.7 ounce) package Italian salad dressing mix
- 2 (10.75 ounce) cans golden mushroom soup
- 1 (8-ounce) container cream cheese with chive and onion
- 1 cup white wine or chicken broth
- 6 boneless skinless chicken breases
- Hot cooked pasta of your choice
In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheese, and chicken broth, stirring constantly until cream cheese melted and smooth.
In a 6-quart slow cooker, add chicken. Pour butter mixture over chicken. Cook on low for 4 to 6 hours, or until chicken is tender.
Remove chicken from slow-cooker and cut into pieces. Return chicken to slow cooker and stir to coat all the chicken pieces in the sauce.
Serve over hot cooked pasta.