INGREDIENTS
8 boneless skinless chicken breasts or thighs (about 1.5 to 2 lbs)
1 (10.5 ounce) can cream of chicken soup (you can add another can if you want to stretch it out)
1 packet dry Zesty Italian dressing mix (Regular is fine but I like zesty better)
1 (8 ounce) package cream cheese
1/2 cup chicken broth
INSTRUCTIONS
Place the chicken in a crockpot and pour the cream of chicken soup on top. Sprinkle dry Italian dressing mix on top. Top with cream cheese and pour in chicken broth.
Cook on low in the crockpot for at least 4-6 hours. Once chicken is done you can remove it from the crockpot and shred it with two forks or with a mixer. Stir the sauce in the crockpot until the cream cheese is fully combined and then stir in the chicken. If you feel the sauce is too thick you can thin it to your preferred consistency with a little more chicken broth or milk. Serve over pasta or rice.
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