1 package dry Italian salad dressing mix (Good Seasons is fine)
1 large onion
1/2 lb sliced fresh mushrooms
1 brick (8 oz.) Philadelphia low-fat cream cheese or Neufchatel, cut up in cubes
1 can condensed low-fat cream of chicken soup
1/4 cup dry sherry or dry white wine (optional, can use all chicken juices instead)
Crushed garlic to taste
Salt and pepper to taste
10 oz frozen broccoli florets
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Let's Make It
Spritz chicken breasts with olive oil from a mister and sprinkle with the dry Italian salad dressing mix (I did two layers in my crock-pot to make sure that the Italian seasoning got on all the chicken and not just those pieces on top).
If using a newer crock-pot bought within the past five years, cover and cook on LOW for 3-4 hours. If using an older model that doesn't cook as hot, cover and cook on LOW for 6-8 hours.
About 45 minutes before done, sauté the onion and sliced mushrooms in a pan with cooking spray and then add the cream cheese, soup, and sherry to the saucepan, along with 1/4 cup of the juices that accumulate in the Crock-Pot, heat gently. If you have a fat separator, be sure to use that on the juices first. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste. Pour sauce mixture over chicken in Crock-Pot (do not drain out the rest of the juices, but use a fat separator on them if you can), add frozen florets and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy boat. Serve over mashed potatoes, boiled egg noodles or fettuccini noodles.