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• 4-6 boneless skinless chicken breasts, halved
• 1 (1 1/4 ounce) envelope dried Italian salad dressing mix
• 2 ounces water
• 8 ounces cream cheese, softened
• 1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
• 1 (4 ounce) can mushroom stems and pieces, drained
• hot cooked rice or pasta

 

1. Place the chicken breast halves in the crock pot.
2. Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3. Cover and cook on low for 3 hours.
4. Combine the cream cheese and soup until smooth and blended.
5. Stir in mushroom pieces.
6. Pour soup mixture over chicken.
7. Cook 1 hour more or until chicken is cooked through.
8. Serve over hot cooked rice or pasta.