Crockpot Cream Cheese Chicken

Difficulty: Embarrassingly Easy
Prep Time: 10 min
Cook Time: 3-8 hrs
Yield: 4-6
Rating: 8/10

1 lb boneless, skinless chicken breasts
1 - 10 oz can cream of mushroom soup
2 Tb butter
1 envelope dry Italian Dressing Seasoning
8 oz cream cheese (or 1/3 less fat Neufchatel)

Place chicken in bottom of Crockpot and add remaining ingredients except cream cheese.  Cook on low for 6-8 hours or on high for 3-4 hours.  Shred chicken with a fork, add cream cheese, and stir.  Let stand in Crockpot until heated through.  Serve over rice.  (I prefer brown rice for its body.  It stands up to the chicken nicely.)

Notes: 
The Italian Dressing makes this recipe plenty salty.  Do not add additional salt and pepper until after tasting.  

Also, do not open the lid of a Crockpot while cooking.  It is said that every time you open the lid, you loose 20 minutes of cooking time.

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Original recipe credit: HillbillyHousewife.com
Modified by: Teishi Kennedy, iburnedit.blogspot.com