i know this is not the most appetizing photo, but trust me, it's good.i got this out of an old recipe book called "The ...something... for the I don't cook symdrome". (I added the "something" part, it's falling apart so the cover is AWOL)
Crock Pot Chicken
3 tbsp butter or margarine
6 boneless, skinless chicken breasts
salt and pepper to taste
1 envelope good seasons italian salad dressing mix
1 can cream of mushroom soup
1 package of cream cheese, cubed
rice or noodles
Melt butter in a slow cooker. Coat chicken breasts with butter on both sides and place in a slow cooker. Sprinkle with salt and pepper, then dry salad dressing mix. (don't add water) Cover and cook on low heat 5 to 6 hours.
About 45 minutes before serving, mix soup and cream cheese, pour over chicken. Cover and cook on medium heat, stirring occasionally, until cream cheese is melted and sauce is heated thoroughly. Serve over cooked rice or noodles. Serves 6.
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