Creamy Slow-Cooker Chicken

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Southern Living


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6 skinned and boned chicken breasts (about 2 1/2 lb.)

2 teaspoons seasoned salt

2 tablespoons canola oil

1 (10 3/4-oz.) can reduced-fat cream of mushroom soup

1 (8-oz.) package 1/3-less-fat cream cheese

1/2 cup dry white wine

1 (0.7-oz.) envelope Italian dressing mix

1 (8-oz.) package sliced fresh mushrooms

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