• Cooking Time:
  • Servings: 4-6
  • Preparation Time:


  • 3 to 3 1/2 pounds boneless chicken breasts or thighs
  • 2 tablespoons melted butter
  • salt and pepper, to taste
  • 2 tablespoons dry Italian salad dressing
  • 1 can (10 3/4 ounces) cream of mushroom soup
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup dry white wine
  • 1 tablespoon chopped onion


  • Brush chicken with butter and sprinkle with salt and pepper. Place in a slow cooked and sprinkle dry dressing mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan.
  • Cook until bubbly and smooth. Pour over the chicken and cover and cook 30 to 45 minutes longer.
  • Serve chicken with sauce.


Categories: Main Dish  Poultry 

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