Scrumptious Slow Cooker Italian Chicken

By MARY ALICE HOLT

Jill Pickett

Buy this photo

I ran into Kim Warren of Hodgenville a couple of months ago when we were both volunteering at the Warm Blessings Shelter of Hope soup kitchen at College Heights United Methodist Church. Kim sent in one of my favorite recipes a year or so ago, and she said she had another winner.

When I got the new recipe a few weeks later, I thought it looked too simple to be as good as she had promised it was. But after making it, I have to say I think this is my all-time favorite slow cooker recipe. I’ve been telling everyone I run into about it. Really, if you have a slow cooker, you have to make this. If you don’t have a slow cooker, go get one! It’s worth it. 

Slow Cooker Italian Chicken Submitted by Kim Warren, Hodgenville

¼ cup butter

1 .7 ounce package Italian salad dressing mix

1 10.75-ounce can golden mushroom soup

1 8-ounce container cream cheese with chives and onion

1 cup dry, white wine

6 boneless, skinless chicken breast halves

Hot cooked angel hair pasta

In a medium saucepan, melt butter over medium heat. Add dressing mix (I used Good Seasons brand which is always available at the grocery store), stirring to combine. Stir in soup, cream cheese and wine; cook, stirring constantly, until cream cheese is melted.

Place chicken in bottom of a 6-quart electric slow cooker. Pour butter mixture over chicken. Cook on low for 5 or 6 hours. Serve over pasta.

Makes 6 servings.   Mary Alice Holt can be reached at (270) 505-1751 or at maholt@thenewsenterprise.com.   WE WANT YOUR RECIPES Send your recipe to: Best Recipe, The News-Enterprise, 408 W. Dixie Ave., Elizabethtown, KY 42701; or e-mail it to maholt@thenewsenterprise.com; or fax it to Mary Alice Holt at 769-6965. Include your name, address and phone number and tell something about the history of the recipe. If possible, include a photo of yourself.