Crockpot Italian Chicken

We had this one last week, and I thought it was just OK. It tasted a little on the salty side to me, but I was unable to find the reduced sodium soup that I usually use for recipes like this, so that could have been the problem. Justin really liked it though.



4 chicken breasts
1 packet dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low for at least 4 hours. Serve over pasta.

Source: The Girl Who Ate Everything