Cream Cheese Chicken
1 (.7 oz.) envelope Italian dressing mix
1/2 c. butter
2 lbs boneless skinless chicken breasts
1 (10.75 oz.) can cream of chicken soup
1 (8oz.) pkg cream cheese
Turn slow cooker on high. Place butter in bottom of slow cooker. When the butter is melted, add one envelope Italian dressing mix. Stir in butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Place chicken back in pot. Serve over mashed potatoes, rice, or noodles.