4 chicken breasts, trimmed up
1 envelope dry Italian salad dressing mix
¼ C. water
¼ C. melted butter
1 – 8 oz. pkg. cream cheese, softened
1 can cream of chicken soup
Hot cooked rice
Rinse chicken well and place in slow cooker. Combine water & salad dressing mix, pour over chicken. Drizzle with melted butter. Cook on low for 5 hours. Shred chicken. Add cream cheese and soup to crock pot. Mix in. Cook 1 hour longer. Serve chicken over hot cooked rice. Easily serves 4-6.
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