Cream Cheese Chicken with Broccoli

Possibly my favorite slow cooker dish to date. Delicious! I was afraid at first to use cream cheese in a pasta dish, but it came out fantastic. It would also be great over rice. The following recipe serves 10-12 people, but I cut it down quite a bit. I hope you enjoy!

Prep time: 10 minutes Total Cooking Time: 4 hours

• 4 lbs boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 tbsp olive oil
• 1 pkg Italian salad dressing mix
• 2 cups sliced mushrooms
• 1 cup chopped onion
• 1 can (10 1/4 ounces) condensed low-fat cream of chicken soup
• 1 bag (10 ounces) frozen broccoli florets, thawed
• 1 pkg (8 ounces) reduced-fat cream cheese, cubed
• 1/4 cup dry sherry (cooking wine)
• hot cooked pasta or rice

1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in slow cooker. Cover and cook on LOW 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese, and sherry to skillet, cook and stir until hot.
4. Transfer to slow cooker. Cover; cook on LOW an additional hour.
5. Serve chicken and sauce over pasta or rice.