I saw this over at Confessions of a Psychotic Housewife and had to try it. I used a slight 'modification' to the recipe (making my own Italian dressing on the fly...), which I think contributed to why hubby didn't like it as much. Next time I'll follow the recipe and I bet it'll be even better :)
3/4 cup Italian Dressing
1/2 stick butter
1 pound boneless skinless chicken breast
1 can cream of chicken soup
1 package cream cheese (softened)
Go ahead and turn your slow cooker on high while preparing everything (lid closed). Place the butter in the slow cooker, and let it melt. (If you are short on time, feel free to cheat and have the butter melted in the microwave. When the butter has melted, add the Italian dressing and stir into butter, making sure it's well mixed.
Now, you can either cut the chicken breasts into 1" strips OR just place it in the slow cooker, and shred it in the end. I found it easier to serve shredded than cut. It's your personal preference though.
Place the chicken in the slow cooker and stir well to coat with the Italian and butter mix, or if you are using the whole breasts, turn over a couple of times so they're well coated.
Next, cut the cream cheese into half and place on top of the chicken. Then follow with the cream of chicken soup.
Cover and cook on low for six to eight hours.
Serve over rice or spaghetti/noodles.
We had it over noodles and it was good.