Creamy Crockpot Prosciutto Mushroom Chicken

·         6  organic boneless skinless chicken breast halves

·         1 envelope Italian salad dressing mix

·         1/3 cup chicken broth

·         1 package (8 ozs.) cream cheese, softened

·         1 carton organic (10 3/4 ozs.) cream of chicken soup (such as Pacific Foods brand)

·         6 oz finely diced pancetta or prosciutto (they are both good here, but pancetta renders more fat which adds a depth of flavor)

·         1 cup sliced fresh mushrooms

In a large sauté pan, cook pancetta (or prosciutto) on medium heat until lightly browned and fat is rendered.  Remove pancetta with a slotted spoon and set aside.  Add chicken breasts to the pan drippings and turn heat to medium-high.  Brown both sides of the chicken breasts and place in a slow cooker, sprinkling the pancetta on top. Drizzle remaining pancetta drippings over top and sprinkle with the seasoning packet.  Pour broth on top. Cover and cook on LOW for 3-4 hours. In a small mixing bowl, blend cream cheese and soup until smooth. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 2 hours longer or until chicken juices run clear; stirring once half way to prevent burning around the edges. Serve over brown rice.
Serves 6.