Creamy Italian Crock-Pot Chicken

I was on facebook the other day and saw this recipe that my cousin Charity had posted.  It really peeked my intrest because of how simple it sounded and how few ingredients there are.  So, off to the grocery store I went.  I gotta say that this has become one of my families favorite suppers :)  Yay me!  It's so hard to find a recipe that EVERYONE agrees on.   You really need to try this!


CREAMY ITALIAN CROCK-POT CHICKEN
*my notes in red

• 4 boneless, skinless chicken breasts
• 1 envelope Italian salad dressing
• 1/4 cup water
• 1 pkg. (8 oz.) cream cheese
• 1 can condensed cream of chicken soup
• (optional) 1 can (4 oz.) mushroom stems and pieces (drained)
• hot cooked noodles or rice

Directions

1. Cut the chicken into medium sized chunks and place in slow cooker. *I just used chicken tenderloins and I did not cut them up.
2. Combine salad dressing mix and water – pour over chicken. Cover and cook on low for 3 hours.
3. In a small mixing bowl, beat cream cheese and soup until blended.
4. If you like mushrooms – Stir them into mix now. *I did not use mushrooms
5. Pour mix over chicken.
6. Cook 1 hour longer or until juices run clear. *I misread the directions and added cheese and soup at the beginning and slow cooked it all for about 4-5 hours.- all turned out fine.
7. Serve over rice or noodles. I added the cheesy sauce to the noodles and served the chicken on the side.

Enjoy!