Creamy Slow-cooker Chicken

6 skinned and boned chicken breasts (about 2 1/2 lbs)
2 tsp seasoned salt
2 T. canola oil
1 (10 3/4 oz) can cream of mushroom soup
1 (8 oz) package cream cheese
1/2 cup dry white wine
1 (0.7 oz) envelope Italian dressing mix
1 (8 oz) packaged sliced fresh mushrooms

Sprinkle chick with seasoned salt.
Cook chicken in batches in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned.
Transfer chicken to a 5-quart slow cooker, reserving drippings in skillet.

Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet.
Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

Arrange mushrooms over chicken in slow cooker.
Spoon soup mixture over mushrooms.
Cover and cook on low 4 hours.
Stir well before serving.

Makes 6 servings