Sunfeather Creamy Slow Cooker Chicken

Ingredients

• 6 skinless, boneless chicken breasts (2 1/2 pounds)
• 1 10 3/4-ounce reduced-fat cream of mushroom soup
• 1 cup pureed cottage cheese or plain Greek yogurt
• 1/2 cup chicken stock
• 1 0.7-ounce envelope Italian dressing mix
• 1 8-ounce package mushrooms
• Cooking spray

Directions

1. 1

   Spray a large skillet with nonstick spray. Continue cooking chicken in batches over medium-high heat 2-3 minutes on each side or until just browned.

2. 2

   Next, transfer chicken to a 5-qt. Slow cooker.

3. 3

   Stir in soup, cottage cheese or yogurt, chicken stock, and Italian dressing mix to skillet. Continue cooking over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

4. 4

   Next, arrange mushrooms over chicken in slow cooker. Next, spoon soup mixture over mushrooms.

5. 5

   Next, cover and cook on LOW 4 hours. Next, stir well before serving.

6. 6

   Next, to make ahead: Prepare recipe as directed. Next, transfer to a 13- x 9-inch baking dish, and let cool completely.

7. 7

   Next, freeze up to one month. Next, thaw in refrigerator 8 to 24 hours.

8. 8

   Next, to reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Next, uncover and bake 15 minutes or until thoroughly heated.