- In a medium saucepan, melt butter over medium heat.
- Add dressing mix, stirring to combine.
- Stir in soup, cream cheese, and wine, stirring constantly until cream cheese is melted.
- Place chicken in the bottom of a 6-quart electric slow cooker.
- Pour butter mixture over chicken and cook on low for 4 to 6 hours.
- Serve over pasta; garnish with parsley if desired.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
710 calories, 25 g fat, 14 g saturated fat, 155 mg cholesterol, greater than 1100 mg sodium, 60 g carbohydrate, 4 g fiber, 5 g sugar, 50 g protein