I found 2 similar crock-pot chicken recipes on Pinterest, and wanted to try them both. I got to this one first. It was just as easy as the recipe says, and the chicken was tender, but I didn't like the flavor at all. My husband liked it more than I did, but he wasn't wowed by it either. If you're a fan of canned cream of chicken soup, the you will like this. I, apparently, am not a fan.
A week or so later, I tried this recipe. I almost skipped it, since it also calls for cream of chicken soup, but this recipe only needs one can and it calls for cream cheese. I decided to give it a chance, and I'm so glad that I did! This chicken was creamy and tender and flavorful. My only complaint was that it was a bit on the salty side, probably from the Italian dressing mix. Next time I'll just make my own, and I'll be able to control how much salt goes into it. I think I'll also take the mushrooms from the first recipe and add them to the second.
Cream Cheese Crock-Pot Chicken
2lbs boneless, skinless chicken breasts
1 can cream of chicken soup
8oz cream cheese
1 packet dry Italian dressing mix
Place chicken, soup, cream cheese, and seasoning mix in slow cooker. Cook on high 4-5 hours or low 8-9 hours, or until chicken is cooked through. (I used less chicken, and it took only 6 ours on low.) Serve over hot cooked rice, mashed potatoes, or pasta, if desired.