Put the chicken in the crockpot. Melt the butter and soften the cream cheese in the microwave. Stir those together with the Italian dressing mix, the soup and wine. Cook on low for 5-6 hours.
I broke the chicken up a bit with a spoon after it had cooked. Serve the chicken with the sauce over the cooked pasta.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 296 (43%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 152.1mg||47 %|
|Sodium 1617.2mg||56 %|
|Potassium 256.1mg||7 %|
|Total Carbohydrate 79.3g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 79.3g|
|Protein 19.4g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 696
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