In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to combine. Stir in soup, cream cheese, and wine, stirring constantly until cream cheese is melted. Place chicken in the bottom of a 6-quart electric slow cooker. Pour butter mixture over chicken and cook on low for 4 to 6 hours. Serve over pasta; garnish with parsley if desired. Makes 6 servings.
Approximate Nutrient Analysis per serving:
710 calories, 25 g fat, 14 g saturated fat, 155 mg cholesterol, greater than 1100 mg sodium, 60 g carbohydrate, 4 g fiber, 5 g sugar, 50 g protein