Creamy Italian Crock pot Chicken
4 boneless skinless chicken breasts
1 envelope dry Italian dressing
1/4 cup water
1 8 oz. cream cheese
1 can cream of chicken soup
Put chicken in bottom of crock pot. Sprinkle the Italian dressing packet over the top along with the water. Cover and cook for 3-4 hours on high or 6-7 hours on low. About 30 minutes before you eat, shred the chicken and add the cream of chicken soup and cream cheese. Let it cook until hot and bubbly. Serve over rice.
*Instead of shredding, I made it into little bite-sized chunks.
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