Today's recipe: Creamy Slow-Cooker Chicken. Serve with roasted veggies (squash, zucs, onions, tomatoes, your favorites) and rice.

Today's recipe:  Creamy Slow-Cooker Chicken.  Serve with roasted veggies (squash, zucs, onions, tomatoes, your favorites) and rice.  Don't forget the yeast rolls for dipping!

Creamy Slow-cooker Chicken
Pair this versatile low-fat recipe with Roasted Vegetables and Rice, or use in other innovative ways. Shred the cooked chicken, and toss with hot cooked pasta. Create a casserole or jump-start a filling for easy enchiladas or a fast pot pie. Or splurge and spoon this dish over freshly baked biscuits.

Yields: 6 Servings
6 skinned and boned chicken breasts (about 2 1/2 lb.)
2 teaspoons seasoned salt
2 tablespoons canola oil
1 (10 3/4-oz.) can reduced-fat cream of mushroom sou
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

Instructions
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.

Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.