4 boneless, skinless chicken breasts, frozen
1 packet dry Italian salad dressing
1 can cream of chicken soup
8 oz. cream cheese
Noodles of choice
1/2 cup boiling water mixed with 1/2 chicken bouillon cube
2 Tablespoons butter, melted
Directions:
Pour bouillon water in bottom of slow cooker, then add the chicken. Drizzle melted butter over chicken and sprinkle with dry Italian dressing. Cover. Cook on low for 5-6 hours. 45 minutes before done, mix soup and cream cheese. To soften cream cheese, melt in the microwave for a few minutes. Add mixture to slow cooker and continue to cook on low for 30-45 minutes. Cook noodles. Serve mixture from slow cooker over noodles.
Found at http://www.getcrocked.com/2011/12/28/crock-pot-cream-cheese-chicken/
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