Creamy Slow-cooker Chicken

Since I had several people enjoy the pork loin, I just had to post one more new favorite that I found in the November 2008 issue of Southern Living magazine. It's also easy and delicious!

Creamy Slow-cooker Chicken
2 1/2 lbs chicken (use either bone-in or boneless)
2 tsp. seasoned salt
2 Tbsp. olive oil
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8 oz.) package reduced fat cream or Neufchatel cheese
1/2 c. dry white wine (you can substitute apple juice)
1 envelope Italian dressing mix
1 (8 oz.) package sliced fresh mushrooms

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: The recipe says that you can make this ahead and freeze it. Just prepare it as directed. Transfer to a 13 x 9-inch baking dish, and let cool completely. Freeze up to one month. Thaw in refrigerator 8 to 24 hours. To reheat, cover tightly with aluminum foil, and bake at 325 degrees F for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated.