Cook | Slow-Cooker Angel Chicken

I'm always looking for new, good chicken recipes. 
Especially crockpot recipes (I'm a working mom!) 
My husband and I have a favorite passed down from his grandma (I'll post it later), and when I found a similar recipe on Pinterest with enough differences to make it "new", I had to try it!  
When I first checked it out on a cute blog called Cleverly Inspired, I found that I didn't have all the ingredients it called for ... but that didn't stop me. 
I made a few changes - which I'm always doing anyway - and decided it was a new, decent go-to! I've yet to try it exactly as originally posted, and I'm not sure I've ever made it the exact same way twice from my adapted recipe! 

(Doesn't surpass Grandma's Chicken & Rice, according to my husband, but still good!)

Slow-Cooker/Crockpot Angel Chicken

4-6 Frozen, Individual Chicken Breasts

2 6 to 8-oz Packages of Fresh, Quartered Mushrooms
          I typically use Baby Bellas or White Button.
         (I've often use canned, just because I have it on hand - but fresh does taste a better and they absorb the flavors of the soup mixes and wine!)

1/4 C Butter (half a stick)

1 2-oz Envelope of Onion Soup/Dip Mix

1 10.5-oz Can of French Onion Soup or Cream of Mushroom Soup or Golden Mushroom Soup
         (I've used all 3 with varied results; I've also used bigger cans with no problem!)

1 C White Wine
         (I've used Pinot Grigio, Cream Sherry Cooking Wine, Dry White Cooking Wine, Marsala...you can probably use whatever flavor you like, although I wouldn't go with super sweet!)

4-8 oz Cream Cheese
         (This amount just depends on how much I have left in my fridge...or how creamy you want it!)

Just before serving, cook rice or noodles...according to package directions
         (I've always used rice, and I don't use instant - anymore, and sometimes I add 1 C of the liquid that is in the crockpot to give the rice a little extra flavor but it not mandatory because you will use some of that liquid to pour over the rice and chicken when you serve anyway!)

Directions:

1) Place mushrooms and chicken in the crockpot.

2) In a skillet, melt the butter over medium heat.

3) Add the soup mix packet, canned soup, wine, and cream cheese (cut apart to help melt faster).

4) Whisk it all together until the cream cheese melts completely.

 5) Pour the mixture into the crockpot, over the mushrooms and chicken.

6) Put the lid on and cook on low all-day (my version of all-day is usually about 8&1/2 to 9 hours, because I don't have a crockpot that has a timer)...if you use chicken that is not frozen, you may want to consider cooking for 6-7 hours instead!  But honestly, as long as there is enough liquid in your recipe, I've never really noticed much change in the times.  
**Or you can also cook on high for half the time (3-4 hours)!

Let me know if this becomes one of your "regulars" too OR what changes you make!!