I found this recipe on allrecipes.com and made it last weekend while we were at the wine festival, and will be making it again next weekend when we camp with the family. The smell alone send me over the moon! I read all of the reviews and alternate recipes and decided to add onions, wine and mushrooms. But, after we reached our destination, I realized that I had forgotten the cream cheese and/or sour cream. So I just added a bit of wine and it made a great gravy for the mashed potatoes that we did for dinner. Nope, it wasn't a stroganoff, but it was pot licking good for sure!
4 skinless, boneless chicken breast halves - cubed
1 (10.75 ounce) can condensed cream of chicken soup
(*) means optional
Put chicken, margarine, onion if using, and the dressing mix into the slow cooker; mix together and cook on low for 5 to 6 hours. You can add wine or water in the beginning, but leaving it out will give you a crispy chicken outside with a nice juicy inside, so resist the temptation!
Add the cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. Also add the mushrooms now if you are using them, and you can add some wine too! Just before serving, you can mix in some sour cream if you like. Then shred the chicken and serve over rice or noodles. If you don't make it white, try it over mashed potatoes to see how you like that! You can also use herb and garlic seasoning instead of the Italian dressing, it works the same way!