Italian Creamy Chicken
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
3 lbs boneless, skinless chicken breasts, cut into bite-size pieces
2 tbsp melted butter
1 (.7-oz ) envelope dry Italian dressing mix
1 oz cream cheese
1 (10.75-oz) can cream of mushroom soup
1 tbsp finely diced onion
Salt and pepper to taste
Brush chicken with melted butter and place in slow cooker. Sprinkle dry dressing mix over top of chicken. Cover and cook on low for 3-4 hours
About 45 minutes before serving, cut the cream cheese into small pieces. Stir cream cheese, soup, and onion into chicken. Cover and cook and additional 30 minutes.
Stir until creamy. Add salt and pepper to taste. Serve over rice or noodles.