Serves 4 (I cut in half for just Sophie and I)

4 Chicken breasts
1 packet of dry Italian dressing (your choice)
1/3 c. of water
8oz cream cheese (I bought the fat free kind)
1 can cream of chicken

Mix salad dressing and water, pour over chicken breasts in crockpot. Cook on low for 3 hours.
Mix cream cheese (soften in micro for a few seconds) and cream of chicken until blended. Pour over chicken after 3 hours. It should start to have a gravy consistency. Cook chicken 2-3 more hours on low.
Service over rice or noodles.

This recipe is super easy and heats up well.