1 lb boneless, skinless chicken breast
1 pkg dry chicken gravy mix
10 3/4 oz can cream of mushroom soup
1 cup white wine
8 oz pkg cream cheese
1 can mushrooms, drained
1. Put chicken in slow cooker. Sprinkle with gravy mix on top. In separate bowl, combine soup and wine and pour over gravy mix.
2. Cover. Cook on low 8 hours.
3. During last 30 minutes of cooking time, stir in cream cheese. Before serving, remove chicken (keeping it warm) and whisk the sauce until smooth.
(I read online that you can substitute white wine with water and vinegar and sugar so I substituted 1/2 c vinegar 1/2 c water and 2 tbsp sugar for the white wine. Now I'm wondering what it would have tasted like if I had made it with actual wine. It had a unique, almost sweet flavor to it that I wasn't expecting. I probably won't make this again because I stick with this favorite recipe of mine, but it was fun to try. I give this recipe 3 stars.)