I have posted a recipe here before (I think) for Chicken breasts in Creamy Wine Sauce that is done in a regular oven and is delicious, but I have often wondered why you couldn't do it in a crock pot. I wouldn't hesitate trying it that way. If you read the recipe through, you can figure out how to adapt it time-wise to the slowcooker. And I would definitely use the two cans of soup and double up on the wine because you'd need more liquid for the slow-cooker process. (See note about that below)

Here it is again:

CHICKEN BREASTS IN CREAMY WINE SAUCE

8 boneless skinless chicken breast halves
1 Tbsp. chopped garlic
1/4 cup chopped onion
8 (4-inch) slices Swiss cheese
1 (10 oz.) can cream condensed of chicken soup (undiluted)
1/4 cup dry white wine
1 cup herb-seasoned stuffing mix, crushed
1/4 cup butter or margarine, melted
(For more gravy, use 2 cans of the chicken soup and 1/2 cup of the wine)

Arrange chicken in a 13x9x2-inch baking dish. Sprinkle onion and garlic over top. Top with cheese slices.

Mix soup and wine together, blend, then spoon soup mixture evenly over chicken.

Bake at 350 degrees F, uncovered, for approximately 40 minutes until bubbling well all over. Remove from oven and sprinkle herb-seasoned crumbs over the top and drizzle melted butter over crumbs. Return to oven for another 10-15 minutes for browning.

Note: If you're doing this dish in a regular oven, it seems to taste better, and chicken moister and more tender if made the day before, refrigerated, then baked the next day.