A friend shared this recipe with me years ago, and I adapted it by adding a few new ingredients. I like to serve it over mashed potatoes or rice.
—DAROLYN JONES FISHERS, IN
PREP: 10 MIN. • COOK: 4 1/4 HOURS • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (6 ounces each)
1 can (12 ounces) mushroom gravy
1 cup 2% milk
1 can (8 ounces) mushroom stems and pieces, drained
1 can (4 ounces) chopped green chilies
1 envelope Italian salad dressing mix
1 package (8 ounces) cream cheese, cubed
1. In a 3-qt. slow cooker, combine the chicken, gravy, milk, mushrooms, chilies and dressing mix. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Stir in cream cheese; cover and cook 15 minutes longer or until cheese is melted.